The Stellar Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs carrot
• 1pcs zucchini
• 1clove garlic
• 1pcs spring onion
• 1pcs long red chilli
• 50g oyster sauce
• 40g kecap manis
• 300g beef stir-fry
• 10g cornflour
• 40g roasted cashews
• 50g baby spinach leaves
• 10ml sesame oil
• 15ml soy sauce
• 5ml sugar
• 23ml neutral-flavoured oil

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, halve the carrot and zucchini lengthwise and thinly slice on an angle. Crush or finely chop the garlic. Thinly slice the spring onion and chilli, removing the seeds if less heat is desired. (The chilli is not essential to the dish. If you don't tolerate heat, omit it.)
3. Step 3 — Make sauce
   Combine the oyster sauce, half the kecap manis*, 2 tbs water, 1 tbs soy sauce and 1 tsp sugar in a bowl.
4. Step 4 — Stir-fry beef
   Separate the beef stir-fry. Dust the beef with the cornflour and shake off any excess. Heat 1 tbs oil in a large deep frypan over high heat until very hot (beef stir-fry is best with hot, fast cooking; get the pan very hot before adding the beef and stick to the short cooking time). 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 or until starting to soften. Add the zucchini and stir-fry for a further 2-3 mins until just tender.
6. Step 6 — Get ready to serve
   Add the garlic, sauce, cashews, spinach, beef and any resting juices to the vegetables. Cook, stirring, for a further 1-2 mins until the spinach is wilted and the sauce is slightly thickened. Fluff the rice with a fork, then stir in 1 tsp sesame oil*. Divide the rice and stir-fry among bowls. Scatter with the spring onion and chilli to serve.

Allergens

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