Ingredients
• 1 1/2 tablespoons chilli bean paste
• 2 tablespoons dry sherry
• 2 teaspoons caster sugar
• 1 teaspoon cornflour
• 2 teaspoons peanut oil
• 500g beef rump steak, thinly sliced across the grain
• 1 white onion, halved, cut into thin wedges
• 250g green beans, topped, halved diagonally
• 3 celery sticks, thinly sliced diagonally
• 1/3 cup chopped fresh coriander
• Steamed rice, to serve
Method
1. Combine the chilli bean paste, sherry, sugar and cornflour in a small bowl. Stir until the sugar dissolves and the mixture is smooth.
2. Heat half of the oil in a wok or large non-stick frying pan over high heat. Add half of the beef and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with the remaining beef.
3. Heat the remaining oil in the wok over high heat. Add the onion, beans and celery. Stir-fry for 5 minutes or until the beans are bright green and tender crisp. Add the beef and chilli bean paste mixture and stir-fry for 1-2 minutes or until heated through. Remove from heat. Stir in the coriander. Divide the rice and stir-fry among serving bowls to serve.
