Ginger beef and vegetable stir fry

350g lean beef sirloin steak, sliced on the diagonal

1 teaspoon sesame oil

6cm piece ginger, thinly sliced

olive oil cooking spray

4 green onions, sliced on the diagonal

200g snow peas, trimmed, sliced in half on the diagonal

150g oyster mushrooms, chopped

1 red capsicum, sliced

120g baby corn, sliced in half on the diagonal

2 tablespoons reduced-salt soy sauce

cooked brown rice, to serve

Place steak, sesame oil and ginger into a shallow ceramic dish. Cover and refrigerate for 30 minutes if time permits
Heat a wok over high heat until hot. Spray with oil. Add one-third of the beef. Stir-fry for 1 minute or until browned. Remove to a plate. Repeat twice with remaining beef, spraying wok each time
Spray wok lightly with oil. Add vegetables and stir-fry for 3 minutes or until just tender
Return beef to wok with soy sauce. Stir-fry for 1 minute or until heated through. Serve with brown rice.