Beef and broccolini stirfry with homemade hoisin

SERVES: 4 Ingredients

600g oyster blade beef, finely sliced

1 tsp tapioca flour

3 garlic cloves, finely diced

1⁄2 tsp toasted sesame oil

1 tsp tamari

2 tsp sesame or refined cooking coconut oil

2 bunches broccolini, chopped 2 cups mixed Asian greens or snowpeas, chopped White sesame seeds, to garnish Cooked brown rice or quinoa, to serve

HOMEMADE HOISIN:

2 tbsp miso paste (use hatcho, kome or a dark coloured miso) 1 tbsp tamari

2 tsp apple cider vinegar

2 tsp honey or rice malt syrup

1⁄2 tsp Chinese five spice

Method

Place beef in a shallow dish, add garlic, sesame oil, tamari and mix well to coat and marinate the beef. Sprinkle over tapioca flour, mix well and allow beef to marinate at room temperature for 15 minutes.

To make hoisin sauce, add miso, tamari and apple cider vinegar into a small mixing bowl and mix well to combine. Add honey or rice malt syrup and Chinese five spice and stir through. Depending on the type of miso paste and tamari you use, you may have to balance the flavours to achieve a sweet, salty and slightly sour taste so adjust if necessary.

Place a large wok over high heat, add a teaspoon of oil and when hot add the beef to sear and seal it, not fully cook through. Toss meat with metal spatula to ensure even cooking, for about 1–2 minutes, then remove from wok and set aside.

Keep wok on high heat, add a teaspoon more of oil, then add broccolini, green vegetables and a few teaspoons of water to deglaze the wok, and toss well cooking for about 3 minutes. Add beef back into the wok and cook for a further minute, add a few tablespoons of home-made hoisin sauce and toss well to quickly combine, then turn off the heat. Garnish with white sesame seeds and serve with cooked brown rice or quinoa.