Beef, Broccoli and Beans

Elena Duggan

25g Yeo’s Sesame oil
25g Peanut oil
500g Beef mince, free-range grass-fed
500g Green beans, topped and tailed if necessary
500g/ 1 lge bunch Chinese broccoli, sliced in half or approximately the same length as beans
1tbsp Pantai sriracha sauce/ sambal
5 cloves Garlic, crushed
1tbsp honey
25g Tamari

Green shallots, sliced to serve
Red chilies, sliced to serve
Fried shallots to serve
Sesame seeds
Beef mince can be replaced with pork; I’d recommend adding 1tbsp ginger, crushed, at the same time as the garlic.
Vegetarian mince or finely diced firm tofu could substitute beef if desired.

Heat oil in a wok to a high heat and breath of wok is visible.
Stir-fry beef mince until almost cooked through before adding chili and garlic. Stir-fry for another 2-3 minutes or until chili and garlic is heated through. Keep moving everything to ensure no burning or uneven cooking.
Add broccoli stems and stir-fry for 1-2 minutes before adding beans and leaves and str-frying for up to 4 minutes or just wilting but still vibrant in colour. Add honey and stir through.
Serve with optional toppings.