Servings: 4  |  Total time: 40 mins

Nutritional information: (average serve)
·           Calories: 321
·           Protein: 32.8g
·           Carbs: 13.8g Sugars: 7.6g
·           Fat total: 15.1g | Sat Fat: 3.5g
500g piece topside beef, thinly sliced across the grain
1 tbsp soy sauce
3 tsp cornflour
1 tsp sesame oil
1 tsp cracked black pepper
2 tbsp peanut oil
1 brown onion, halved, cut into thin wedges
4 garlic cloves, crushed
1/3 cup coarsely chopped fresh garlic chives
1 bunch broccolini, cut into 4 cm lengths
160ml (2/3 cup) vegetable liquid stock
2 tsbp kecap manis
Steamed white rice, to serve (optional)
Step 1
Combine the beef, soy sauce, cornflour, sesame oil and pepper in a large bowl.
Step 2
Heat 3 teaspoons of the peanut oil in a wok over high heat until just smoking. Add half the beef mixture and stir-fry for 1-2 minutes or until brown. Transfer to a heatproof bowl. Repeat with 3 teaspoons of the remaining oil and the remaining beef mixture, reheating wok between batches.
Step 3
Heat the remaining oil in the wok over medium-high heat until just smoking. Add the onion and stir-fry for 2 minutes or until soft. Add the garlic and half the chives and stir-fry for 1 minute or until aromatic. Add broccolini and stock and stir-fry for 3 minutes or until broccolini is bright green and tender crisp.
Step 4
Return beef to the wok along with the kecap manis and remaining chives and stir-fry for 1 minute or until mixture boils and thickens. Serve with steamed rice.