Heat a dash of oil in a wok or large frying pan over a high heat. When the pan is very hot, add the beef and sear quickly to brown (do this in two batches to get a nice dark colour and avoid the meat stewing). Set the beef aside.
Reduce the heat to medium, add the sesame oil, chilli, garlic and ginger and stir-fry for a few minutes. Add the hoisin sauce, soy sauce and stock/corn flour mixture and simmer for a few minutes until thickened. Turn the heat to high, add all the vegetables into the pan with the meat and its juices and stir-fry for another few minutes until the vegetables are bright green and just tender.
Serve immediately on brown rice with a sprinkle of peanuts, coriander and chillies.
Recipe from Recipes.co.nz