Sesame Beef and Green Bean Stir Fry with Jasmine Rice

Begin by preparing the jasmine rice. Rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions. Once cooked, keep it warm until ready to serve.

Prepare the ingredients for the stir fry. Slice the rump steak into thin strips; mince the garlic and ginger; chop the spring onion, separating the white and green parts; trim the green beans. Set these prepared ingredients aside.

In a small bowl, mix together the mixed soy sauce, white sugar, peanut oil, and dried chilli flakes according to taste to create the sauce for the stir fry. Set aside.

Heat olive oil (2 tablespoons per person) in a large pan or wok over high heat. Once hot, add the sliced rump steak in batches to avoid crowding the pan. Stir-fry until just browned, then remove from the pan and set aside.

In the same pan, add a bit more olive oil if needed, then add the minced garlic, ginger, and the white parts of the spring onions. Stir-fry for about a minute until fragrant.

Add the green beans to the pan and stir-fry for 3-4 minutes until they start to soften. If necessary, add a small amount of water to help steam the beans in the pan.

Return the cooked beef to the pan along with the prepared sauce. Stir well to combine all the ingredients and cook for another 2-3 minutes until everything is heated through and the sauce has thickened slightly. Stir through the sesame oil.

Just before serving, sprinkle the stir fry with sesame seeds and the green parts of the spring onions for garnish.

Serve the sesame beef and green bean stir fry hot over the prepared jasmine rice.