Beef Stir-fry With Soy Pumpkin

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Whip up a quick and easy weeknight meal with this fragrant beef stirfry served with sweet sesameroasted pumpkin.

All you have to do is throw all your ingredients of Beef Stir-fry With Soy Pumpkin

  1. 700g Kent pumpkin, cut into wedges
  2. 2 tablespoons Lee Kum Kee Premium Soy Sauce
  3. 2 teaspoons finely grated ginger
  4. 1 garlic clove, crushed
  5. 1 teaspoon sesame seeds
  6. 750g Coles Australian No Added Hormones Beef Rump Steak, thinly sliced
  7. 175g pkt MasterFoodsu00ae Chinese Beef Stir Fry Recipe Base
  8. 2 tablespoons Monini Classico Extra Virgin Olive Oil
  9. 1 brown onion, cut into thin wedges
  10. 1 red capsicum, seeded, thinly sliced
  11. 1/2 cup (125ml) Australiau2019s Own Organic Beef Style Stock
  12. 1 bunch choy sum, trimmed
  13. 2 x 250g pkts Uncle Benu2019s Basmati Rice
  14. Thinly sliced spring onion, to serve
  15. Toasted sesame seeds, extra, to serve

The instruction how to make Beef Stir-fry With Soy Pumpkin

  1. Preheat oven to 220C. Line a baking tray with baking paper. Combine pumpkin, soy sauce, ginger and garlic in a large bowl. Transfer to the lined tray. Sprinkle with sesame seeds. Roast for 30 mins or until pumpkin is tender.
  2. Meanwhile, combine beef with half the recipe base in a bowl. Heat half the oil in a wok over high heat. Stir-fry beef, in batches, for 5 mins or until browned. Transfer to a plate. Cover to keep warm.
  3. Heat the remaining oil in the wok. Stir-fry onion and capsicum for 2 mins or until just tender. Return beef to pan with remaining recipe base and stock. Bring to the boil. Add choy sum and stir-fry for 2 mins or until choy sum wilts.
  4. Heat the rice following packet directions.
  5. Serve the stir-fry, rice and pumpkin with spring onion and extra sesame seeds.

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