Once you’ve prepped all the ingredients, this dish is super-quick to bring together.
Serves: 4
INGREDIENTS
600 grams sirloin steak, thinly sliced (I used sirloin from the Greenlea Butcher Shop)
sea salt
grapeseed oil for cooking
2 teaspoons sesame oil
250 grams button mushrooms, thickly sliced
200 grams green beans, stem end trimmed
Sauce
2 teaspoons cornflour
½ cup beef stock
2 tablespoons soy sauce
2 cloves garlic, crushed
1 tablespoon grated
fresh ginger
2 teaspoons honey
½ teaspoon dried chilli flakes
To serve
2 spring onions, thinly sliced
1 long red chilli, finely chopped
1/2 cup chopped roasted peanuts or cashew nuts
1/2 cup crispy shallots
METHOD
Sauce: Put the cornflour in a bowl with 1 tablespoon of the stock and mix until smooth. Add all the remaining ingredients and set aside.
Season the steak generously with salt. Heat a sauté pan until very hot and add 1 tablespoon of grapeseed oil. Add the meat in small batches and cook for 1 minute then, using a slotted spoon, transfer to a bowl and cover to keep warm. Add more oil if needed between batches.
Add another tablespoon of oil and the sesame oil to the pan along with the mushroom and a splash of water to loosen the sticky bits on the base of the pan. Cook for 5 minutes then add the beans and cook for another 5 minutes, adding a little more water so the pan doesn’t dry out.
Give the sauce a stir and tip into the pan along with the resting juices from the steak. Cook for 2-3 minutes until glossy then add the steak and turn to coat in the sauce.
To serve: Top with the spring onion, chilli and nuts and serve the crispy shallots separately.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.