Featured in our October 2014 menu, this lean beef stir-fry is packed full of incredible juicy Asian flavours. Served with brown rice, it makes for a healthy, balanced and nutritious week night meal.
40 Minutes. Asian super food.
300g beef topside strips
1 tablespoon rice wine vinegar
1 piece ginger (3cm)
1 tablespoon honey
3 cloves of garlic
100g snow peas
2 spring onions
2 tablespoons soy sauce
1 teaspoon sesame oil
1 birds eye chilli
1 tablespoon toasted sesame seeds
1 cup brown rice
Add rice and 2 cups of cold tap water to a medium pot and bring to the boil. When water starts to boil, turn heat down to a simmer and cover. Simmer for 20 minutes or until all the water has been absorbed and there is no water standing at the bottom of the pan. Remove from heat, cover and let stand for a further 5-10 minutes until done. Fluff with a folk.
Prepare beef marinate & vegetables
Peel and grate ginger, finely chop garlic, quarter the mushrooms, top and tail the snow peas. Finely slice the spring onion on the diagonal. De-seed and finely chop chilli. Set aside. In a bowl combine beef with rice wine, ginger, honey and garlic. Stir to combine and set aside to marinade for 10 minutes while you prepare the other ingredients.
Cook stir fry
Heat a wok or medium-sized fry pan over a high heat. Add enough oil to cover base. Add beef and stir fry for 2-3 minutes until brown and just cooked, remove and place on a plate. Add a little more oil to the pan, add the mushroom and fry for 1 minute. Add snow peas and half the spring onion (reserve half for garnish) and return the beef and the juices to the pan along with soy sauce, sesame oil and chilli. Stir-fry over a high heat for 2-3 minutes.
Place beef on top of the rice and sprinkle with remaining spring onion and sesame seeds.
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