Nutritious Chinese Barbecue Beef

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs ginger
• 1clove garlic
• 200g Chinese broccoli
• 1pcs carrot
• 1pcs spring onion
• 20g roasted peanuts
• 10g Chinese barbecue seasoning
• 300g beef stir-fry
• 2g chilli flakes
• 45ml soy sauce
• 5ml white vinegar
• 10ml honey
• 26ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, peel and finely grate the ginger. Crush or finely chop the garlic. Thickly slice the Chinese broccoli, keeping the stems and leaves separate. Halve the carrot lengthwise, then thinly slice. Thinly slice the spring onion on an angle. Coarsely chop the peanuts.
3. Step 3 — Marinate beef
   Combine the ginger, Chinese barbecue seasoning, 2 tbs soy sauce, 1 tsp white vinegar and 2 tsp honey in a large bowl. Separate the beef stir-fry into the marinade and toss to coat.
4. Step 4 — Make chilli peanuts
   Heat 1 tbs oil in a small frypan over medium heat. Cook the garlic, peanuts, ½ tsp chilli flakes* and 1 tsp soy sauce, stirring regularly, for 3 mins or until the peanuts are toasted. Transfer to a heatproof bowl.
5. Step 5 — Start stir-fry
   Heat 2 tsp oil in a large deep frypan over high heat until very hot. Remove the beef from the marinade, reserving the marinade. Stir-fry the beef for 1-2 mins until browned. Remove from the pan. Heat 1 tsp oil in the same pan over high heat. Stir-fry the Chinese broccoli stems and carrot for 3-4 mins until starting to soften.
6. Step 6 — Finish stir-fry and serve
   Add the Chinese broccoli leaves and reserved marinade to the vegetables and stir-fry for 1 min or until almost tender. Add the beef and any resting juices and stir-fry for 1 min or until heated through. Divide the rice and stir-fry among bowls. Scatter over the spring onion and chilli peanuts to serve.

Allergens

Soy, Peanut, Gluten, Sulphites, Wheat