Forget about Chinese takeaway, you can stay home and eat healthier (and cheaper) fakeaway with our guide to stir-frying. Get ready to wok!
SWEET AND SPICY STIR-FRY
PREP TIME: 15 MINS COOK TIME: 10 MINS SERVES 4 (AS A MAIN)
250g beef sirloin or rump steak 3 Tbsp hoisin sauce
2 Tbsp rice wine vinegar
1 tsp minced or finely chopped
1 Tbsp canola oil
2 tsp finely chopped ginger
200g broccoli, cut into small florets 1 red or yellow capsicum,
cut into strips 1 cup shelled edamame
(see Cook’s Tips, opposite) 140g (2/3 cup) SunRice Low GI Brown Rice, cooked following packet directions
Chopped basil, coriander or
1 If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice across the grain into bite-size strips. Combine hoisin sauce, vinegar, and minced chillies in small bowl. 2 Heat half the oil in a large wok over medium-high heat. Add ginger and cook, stirring, for 15 seconds. Add broccoli and capsicum. Stir-fry for 2-3 minutes or until vegies are tender crisp. Remove vegies from wok.
3 Add the remaining oil to the wok and heat over high heat. Add the beef and edamame. Stir-fry for 2 minutes or until beef is just cooked. Return the vegetables to the wok and toss combine.
4 Add the sauce to the wok and toss to combine and heat through. If desired, toss the rice with the basil or herbs. Serve the beef stir-fry with the rice.