beef and broc­col­ini in oys­ter sauce stir-fry

donna hay - Fresh + Light - - Light Energy Bars -

¼ cup (60ml) oys­ter sauce

1 tea­spoon finely grated ginger

2 tea­spoons honey

1 ta­ble­spoon salted black beans+, rinsed 2 ta­ble­spoons water

1 ta­ble­spoon vegetable oil

4 cloves gar­lic, thinly sliced

500g rump steak, trimmed and very thinly sliced ½ cup (15g) whole dried chill­ies

2 bunches broc­col­ini, trimmed

3 stalks cel­ery, thinly sliced

3 cups (60g) torn kale leaves steamed brown rice, to serve

flash, READY IN A EACH OF THESE TASTY STIR-FRIES MAKES A LIGHT YET SAT­IS­FY­ING MEAL. TOSS­ING VI­TA­MIN-RICH VEG­ETA­BLES OVER HIGH ir­re­sistible HEAT ADDS CHAR, AND A SPLASH OF ro­bust , SPICY SAUCE BRINGS IT ALL TO­GETHER.

Place the oys­ter sauce, ginger, honey, black beans and water in a small bowl and mix to com­bine. Set aside.

Heat a wok over high heat for 2 min­utes or un­til start­ing to smoke. Add the oil and gar­lic and cook for 30 sec­onds. Re­move with a slot­ted spoon and set aside.

Add the beef and chill­ies and cook, toss­ing, for 3 min­utes or un­til browned. Re­move and keep warm. Add the broc­col­ini to the wok and cook for 3 min­utes or un­til start­ing to char. Add the cel­ery and cook for a fur­ther minute. Re­turn the gar­lic and beef to the wok, add the sauce mix­ture and cook, toss­ing, for 30 sec­onds. Add the kale and cook for fur­ther 30 sec­onds or un­til wilted. Serve with rice. SERVES 4.

+ Salted black beans are avail­able from Asian supermarkets.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.