Ingredients

• 500g beef rump or fillet steak, thinly sliced across the grain
• 3 garlic cloves, crushed
• 60ml (1/4 cup) peanut oil
• 80ml (1/3 cup) soy sauce
• 40g (1/4 cup) sesame seeds
• 2 red onions, halved, each half cut into thin wedges
• 100g green beans, topped, cut into 3cm lengths
• 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
• 2 tablespoons kecap manis
• 1/3 cup loosely packed coarsely chopped fresh coriander
• 2 small fresh red birdseye chillies, thinly sliced diagonally
• 2 teaspoons sesame oil
• 2 green shallots, ends trimmed, thinly sliced diagonally
• Steamed jasmine rice, to serve
• Freshly ground black pepper

Method

• Step 1 Combine beef, garlic, 1 tablespoon of the oil and half the soy sauce in a glass or ceramic bowl. Cover with plastic wrap. Place in the fridge for 2 hours to develop the flavours.
• Step 2 Heat a wok over medium heat. Add sesame seeds and cook for 30 seconds or until toasted. Transfer to a plate.
• Step 3 Heat 1 tablespoon of the remaining oil in the wok over high heat until just smoking. Add one-third of the beef mixture and stir-fry for 2 minutes or until brown. Transfer to a bowl. Repeat, in 2 more batches, with remaining beef mixture, reheating wok between batches.
• Step 4 Add remaining oil to the wok and heat over high heat until just smoking. Add the onion and stir-fry for 2 minutes or until golden. Add beans and asparagus and stir-fry for 2 minutes or until bright green and tender crisp. Add the beef mixture and stir-fry until combined.
• Step 5 Drizzle with kecap manis. Add half the coriander and half the chilli, and stir-fry for 1 minute or until well combined and heated through. Remove from heat.
• Step 6 Drizzle stir-fry with sesame oil and toss to combine. Divide among serving bowls. Sprinkle with green shallot, sesame seeds, and remaining coriander and chilli. Season rice with pepper and serve immediately with beef stir-fry.