Thinly slice the beef across the grain. Place into a bowl. Add half the peanut oil and half the hoisin sauce and stir to coat.

Spoon sesame seeds into a cold wok or skillet. Place over medium-high heat, cook, stirring for 4 minutes until sesame seeds are golden. Remove and set aside in a small bowl.

Return the wok and place on high heat until hot. Add the beef and stir-fry for 1 minute until it begins to brown, remove and set aside on a plate.

Reduce heat to medium-high. Add the remaining half of the oil. Add the beans, snow peas, carrot, onion and mushrooms. Stir-fry for 2 minutes. Add 1 tablespoon of water, cover wok and wait 1 minute. Remove the lid and add the cabbage. Return the beef to the wok along with any juices. Add the remaining hoisin sauce, stir-fry for 1 minute until cabbage is wilted and just cooked through. Remove from the heat, sprinkle over sesame seeds and serve.

TIP: Peanut oil or avocado oil are best suited for stir frying over high heat as they are able to reach higher a temperature without smoking.