Ingredients
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120 g Brown Rice
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1 tablespoon Sesame Oil
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170 g lean Beef
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½ small Onion
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½ medium Red Pepper
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60 g Baby Corn
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130 g tenderstem Broccoli
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2 Garlic
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2½ tablespoons Oyster Sauce
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3 tablespoons reduced-salt Tamari Sauce
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1 tablespoon Sesame Seeds
Directions
Steps
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1
Done
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Place the rice and 300 ml of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium–low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes. |
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2
Done
|
Meanwhile, heat a large wok over high heat until hot. Add half of the oil and carefully swirl it around to coat the sides of the wok. Heat until very hot. |
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3
Done
|
Add half of the beef and stir-fry for 1–2 minutes or until browned and just cooked. Transfer to a plate and set aside to rest. Reheat the wok and repeat with the remaining beef. |
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4
Done
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Heat the remaining oil in the wok over high heat. Add the onion, pepper, baby corn, tenderstem broccoli, and garlic and stir-fry for 2 minutes. Add 4 teaspoons of water and cook, covered, for 30–60 seconds until the vegetables are tender-crisp. |
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5
Done
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Add the oyster sauce and tamari or soy sauce and toss until well combined. Add the sesame seeds and beef and stir-fry for 1 minute or until heated through. |
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6
Done
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To serve, place the rice in two serving bowls and top with the beef stir-fry. |
