Honey Mustard Beef Stir Fry

From Donna Hay's 'Simple Essentials' beef, lamb + pork cookbook (available from our online pantry section or at the Neat Meat retail store- 47 The Strand, Parnell, Auckland).

650g rump or topside steak

2 teaspoons vegetable oil

1 clove garlic, crushed

2 onions, cut into wedges

1/3 cup Dijon mustard

1/4 cup honey

250g green beans, trimmed

steamed rice, to serve

Trim the steak and cut into slices. Heat a deep non-stick frying pan or wok over high heat until very hot. Add the oil, garlic and onions and cook for 2 minutes. Add the steak strips and cook for 4 minutes or until well browned. Add the mustard, honey and beans and toss to coat. Cook for a further 2-3 minutes or until the beans are just tender. Serve with steamed rice, if desired. Serves 4.

Guide to Meat

The best cooking technique for Eye Fillet Steak

Choose an eye fillet steak that is of good quality and aged well, which is guaranteed with AngusPure and Wakanui Blue. Take the steak out of the fridge for 20 minutes before cooking to let it reach room temperature. Oil the steak but not the pan and then season accordingly. We especially recommend Sale Alla Erbe (sea salt with herbs - recommended by Simon Gault) available from our pantry range. Heat the pan to a very high heat, and then cook steaks 3 minutes each side for rare, or 4.5 minutes each side for medium. Once you have finished cooking, rest the meat on a plate or loosely cover with tin foil for five minutes before serving. Letting the meat stand is a very important aspect and the secret to a delicious steak, it also ensures a consistent cook through, and ultimate tenderness.

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