Beef Stir-Fry with Mustard & Honey

Had the raw ingredients of round steak and beans, added a few extras.........
and decided to make a Stir-Fry with the aforementioned Mustard and Honey sauce.

See that lovely plump garlic clove?, it's 'Australian Garlic', grown locally, the cloves are large, mild, sweet and juicy.
They mince easily and lend a lovely flavour to your dish.
The garlic also costs 3 - 4 times the imported varieties but to buy a bulb is such a small $ amount, its only......um......well, 3-4 times the other stuff.
Ingredients:
450grams finely sliced round steak,
1 clove garlic, minced
1 onion, peeled and cut into wedges
1 - 2 teaspoons of Grape seed oil,
150 grams beans topped and tailed and blanched.
1 1/2 Tablespoons Dijon Mustard
Scant 1/3 cup Honey

Method:
Over a moderate flame, or medium setting, heat the oil in a wok or fry pan, add the onion and garlic, cook until onion starts to go transparent but don't allow the garlic to brown. Remove the onion and garlic.

Increase the pan/wok heat and a few more drops of oil if needed, add the beef strips, stirring to turn and brown all over.

Add the beans, mustard and honey and cook stirring for a few Min's until the beans are cooked but still crisp.

Serve with boiled rice.

The above amounts serve 2 for dinner with enough for the Darlings lunch tomorrow.

Timing? put the water on to boil for the rice and by the time the rice is done so is everything else, including time to set the table. Approx 20 Min's and you have dinner on the table.

A bit of a cheating tip, prep the beans first, then as the water for the rice boils, dump the beans in a steamer, colander, sieve, whatever into the water for a min. remove and they are blanched, salt the water and add the rice. Go have a sip of wine to celebrate being so organised and clever.