Shanghai Steak Stir Fry

Hoisin and soy flavoured beef stir fry made easy using Birds Eye Stir Fry veggies.

Serves
4

Prep Time
15 minutes

Cooking Time
10 minutes

Ingredients

2 tablespoons oil
400g rump steak, thinly sliced
2 teaspoons frozen Birds Eye Chopped Garlic
2 teaspoons frozen Birds Eye Chopped Ginger
500g packet frozen Birds Eye Stir Fry - Shanghai
2 teaspoons salt reduced soy sauce
2 tablespoons hoisin sauce
Toasted sesame seeds and fresh coriander leaves, for garnish
Steamed rice, for serving

Birds Eye Stir Fry Frozen Shanghai 500g

Method

STEP 1

Heat 2 teaspoons of oil in a wok over high heat. Add beef strips, frozen Birds Eye Garlic and Birds Eye Ginger. Stir fry for 2-3 minutes or until beef is charred and cooked to your liking. Remove and set aside.

STEP 2

Heat remaining oil in same wok, add frozen Birds Eye Stir Fry vegetables and stir fry for 3-4 minutes. Return beef to wok.

STEP 3

Pour in soy sauce and hoisin sauce, toss to combine and heat through. Sprinkle with sesame seeds, garnish with coriander leaves and serve with steamed rice.

Tips

Drizzle with chilli oil when serving, for a real chilli hit.