Asian Inspired Beef with Greens

bowl Serves 4


  • 600g-700g Quality Mark Stir-fry Beef or Rump Steak, trimmed and thinly sliced
  • 1 tsp sesame oil
  • 1 red chilli, deseeded, finely chopped
  • 3 cloves garlic, crushed
  • 2 tsp ginger, finely grated
  • ¼ cup hoisin sauce
  • ¼ cup reduced salt soy sauce
  • 2 tsp cornflour mixed with
  • ½ cup Campbell’s Real Stock – No Added Salt Beef
  • 3 cups chopped green vegetables (Asian greens, broccoli, cabbage, spinach, celery etc.)
  • Cooked brown rice to serve
  • ½ cup roasted peanuts, roughly chopped
  • fresh coriander
  • extra chopped chillies (optional) to serve
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  • Heat a dash of oil in a wok or large frying pan over a high heat. When the pan is very hot, add the beef and sear quickly to brown (do this in two batches to get a nice dark colour and avoid the meat stewing). Set the beef aside.

  • Reduce the heat to medium. Add the sesame oil, chilli, garlic and ginger and stir-fry for a few minutes. Add the hoisin sauce, soy sauce and stock/corn flour mixture and simmer for a few minutes until thickened. Turn the heat to high, add all the vegetables into the pan with the meat and its juices and stir-fry for another few minutes until the vegetables are bright green and just tender.

  • Serve immediately on brown rice with a sprinkle of peanuts, coriander and chillies.

By Beef + Lamb New Zealand

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