Asian beef mince stir-fry Eat­ing on a bud­get doesn’t mean hav­ing to give up the flavours your fam­ily loves.

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 10 mins Cook­ing time 30 mins Serves 4

2 tsp sesame oil

2 cups jas­mine rice

2½ cups wa­ter

¼ cup oys­ter sauce

2 Tbsp honey

Juice of 1 lime

2 tsp fish sauce

2 Tbsp veg­etable oil

500g beef mince

5cm piece gin­ger, cut into fine ba­tons 4 cloves gar­lic, crushed

4 car­damom pods, crushed

1 tsp Chi­nese five spice

2 cups red cab­bage, shred­ded 2 bunches baby buk choy, trimmed Fried shal­lots, to gar­nish

Lime wedges, to serve

STEP 1 Heat sesame oil in a medium saucepan over medium heat. Cook rice, stir­ring, for 1 minute.

STEP 2 Pour wa­ter into saucepan. Bring to a boil. Re­duce heat to low and cook for 10 min­utes un­til craters form on top. Fit the lid, turn the heat off and set aside for 10 min­utes. Fluff with a fork to sep­a­rate grains. Keep warm.

STEP 3 Mean­while, com­bine oys­ter sauce, honey, lime juice and fish sauce in a jug. Set aside.

STEP 4 Pour half the veg­etable oil into a large, non-stick wok over high heat. Stir­fry mince for 4 min­utes, un­til browned, break­ing up with a wooden spoon. Trans­fer to a plate and set aside.

Asian beef mince stir-fry

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.