Sweet Ginger Beef Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs ginger
• 1pcs carrot
• 1pcs pak choy
• 1pcs onion
• 2clov garlic
• 1bunch coriander
• 40g kecap manis
• 10ml sesame oil
• 300g beef stir-fry
• 5g toasted sesame seeds
• 23ml neutral-flavoured oil
• 15ml soy sauce
• 5ml honey

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, peel and finely grate half the ginger, then cut the remaining ginger into thin matchsticks. Halve the carrot lengthwise and thinly slice. Trim the pak choy, then coarsely chop, keeping the leaves and stems separate. Thinly slice the onion. Crush or finely chop the garlic. Finely chop the coriander, including the stems.
3. Step 3 — Fry ginger matchsticks
   Heat 2 tsp oil in a large deep frypan over medium-high heat. Stir-fry the ginger matchsticks for 3 mins or until crisp and golden. Remove and drain on paper towel.
4. Step 4 — Make sticky onion sauce
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the onion for 3-5 mins until golden. Add the grated ginger and garlic and stir-fry for 30 secs or until fragrant. Add the kecap manis, 1 tbs soy sauce, 1 tsp honey and 60ml (¼ cup) water and bring to the boil. Reduce the heat to low and cook, stirring regularly, for 4-6 mins until reduced and sticky.
5. Step 5 — Start stir-fry
   While the onion sauce is cooking, heat 2 tsp oil and ½ tsp sesame oil in a large frypan over high heat. Separate the beef stir-fry. Stir-fry the beef for 1-2 mins until browned. Remove with a slotted spoon, leaving any oil in the pan. Heat 2 tsp oil in the same pan. Stir-fry the carrot for 2 mins. Add the pak choy stems and stir-fry for 2 mins or until just tender.
6. Step 6 — Finish stir-fry
   Add the stir-fried vegetables, beef and pak choy leaves to the sticky onion sauce and cook, stirring, for 1 min or until heated through. Remove from the heat and stir in the coriander. Using a fork, stir the sesame seeds and remaining sesame oil into the rice. Divide the rice and stir-fry among bowls. Scatter over the crispy ginger to serve.

Allergens

Soy, Gluten, Sulphites, Wheat, Sesame