Ingredients
500 g flank steak, see 'Cook's Note'
¼ cup chicken stock
1 large onion, chopped
1½ tbsp cornflour
3 tbsp hot chilli oil
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp dry sherry
2 tsp sugar
1 tsp SIDS HOT WORCESTER SAUCE
2 tsp soy sauce
2 tsp red pepper flakes
2 tbsp peanut oil
2 tbsp chopped garlic
1 bunch Swiss chard, rinsed & sliced
2 spring onions, cut 1 cm
1 tsp SIDS SALT & PEPPER
Directions
Whisk the chicken stock and cornflour in a freezer safe bowl until smooth then whisk in the hot chilli oil, hoisin sauce, oyster sauce, SIDS HOT WORCESTER SAUCE, sherry, sugar, soy sauce and red pepper flakes. Place the beef into the sauce and stir to coat well. Cover and freeze until frozen, about 1 hour. Remove from the freezer and allow to defrost, about 30 minutes.
Heat a wok until very hot and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and spring onions then cook and stir the vegetables until they turn bright green, about 3 minutes, then remove from the wok.
Pour the defrosted beef mixture into the hot wok then cook and stir until the meat browns and the sauce forms a glaze, 3-5 minutes. Return the cooked vegetables to the wok, sprinkle with SIDS SALT & PEPPER, mix to combine well and serve hot.
