Often, the best stir-fries are the simplest ones. This recipe uses just a few well-balanced ingredients and flavours to create a quick, delicious and nutritious dinner.
20 Minutes. This speedy stir-fry is full of fabulous Asian flavours.
350g Australian premium beef mince
2 tablespoons oyster sauce
1 bunch Chinese broccoli
3cm piece ginger
3 cloves garlic
1 cup long grain rice
Using absorption method, cook rice. Place in saucepan with 2 cups of cold water. Bring to the boil until liquid has completely absorbed. Cover pot with lid, remove from heat and set aside for a minimum of 15 minutes.
Cut asian greens into 5cm lengths. Crush the garlic. Peel the ginger with the back of a teaspoon then grate.
Stir-fry beef & veg
Heat wok or non-stick fry pan to a very high heat with a generous drizzle of olive oil. Add the beef mince, ginger and garlic. Cook for 3 – 4 minutes to brown, breaking up lumps as it cooks. Stir through the oyster sauce. Next, add asian greens and stir-fry for 2 minutes or until greens have wilted.
Place rice in bowls and top with stir-fry.
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