Heat a large heavy based pot of oil or a deep fryer.
Season the sliced beef with salt and coat with half of the corn flour. Allow to stand for 5 minutes. You will notice most of the corn flour has absorbed into the meat. Add the remaining corn flour and coat the meat well again.
Fry the meat in batches for +- 3 minutes – or until crispy. Spread the crispy beef out onto a paper towel lined cooling rack.
Meanwhile, heat a little oil in a large heavy based frying pan. Over high heat, fry the carrots and beans for 3-4 minutes. Add the broccoli and fry until bright green, the add the spring onions and pak choi and fry until almost wilted. The veggies should be vibrant in colour, slightly caramelised and al dente. Add a splash of soy sauce and toss through the veggies. Remove from the pan and set aside. Feel free to dish the veg in heated serving bowls.
In the same pan, add all the sticky sesame sauce ingredients and bring to a simmer. Allow to reduce for 5 minutes. The mixture should be rather thick and syrupy.
Add the crispy beef into the sauce and toss around until well combined and glistening with sticky goodness.
Serve immediately on a bed of chop suey. Garnish with extra sesame seeds.
Enjoy with optional extra soy and chilli to taste.
Reprinted with permission of Bits of Carey
. To see more recipes, click here
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.