Nutritious Beef Stir-Fry

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs carrot
• 1pcs capsicum
• 150g red cabbage
• 1clove garlic
• 1pcs ginger
• 2pcs spring onion
• 50g oyster sauce
• 300g beef stir-fry
• 5g Chinese barbecue seasoning
• 15ml soy sauce
• 23ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the rice in the pan of boiling water for 25-27 mins until tender. Drain.
2. Step 2 — Start prep
   Meanwhile, halve the carrot lengthwise and thinly slice. Thinly slice the capsicum. Finely shred the cabbage with a sharp knife or mandoline.
3. Step 3 — Finish prep
   Crush or finely chop the garlic. Peel and finely grate the ginger. (Remove soft ginger skin easily - simply scrape with a teaspoon and lift off.) Thinly slice the spring onions. Combine the oyster sauce and 1 tbs soy sauce in a bowl.
4. Step 4 — Stir-fry beef
   Separate the beef stir-fry into a large bowl. Add the Chinese barbecue seasoning and 1 tbs oil, season with pepper and stir to combine. Heat a large deep frypan over high heat until very hot (fast and hot cooking is key to a great stir-fry). Stir-fry the beef for 1-2 mins until browned. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the carrot for 1 min. Add the capsicum, garlic and ginger and stir-fry for a further 1 min. Add the cabbage and stir-fry for 3 mins or until the vegetables are just tender.
6. Step 6 — Get ready to serve
   Add the beef and any resting juices to the vegetables, add the oyster sauce mixture and half the spring onion and cook, stirring, for 30 secs or until heated through. Divide the rice and beef stir-fry among bowls. Scatter with the remaining spring onion to serve.

Allergens

Soy, Mollusc, Fish, Gluten, Sesame, Wheat, Sulphites