Beef, broccolini and chilli fried rice

Isis Town and Country - - Life -

Serves 2

In­gre­di­ents 300g beef blade, thinly sliced, 1 gar­lic clove, finely chopped, 1-2 tbsp light soy sauce, or to taste, 2 bunches broccolini, tough ends dis­carded, roughly bro­ken up into smaller pieces, 2 tbsp finely grated ginger, 1 small red chilli, thinly sliced, or to taste, 300g cold cooked jas­mine rice (leftover from take­away is per­fect), 2 spring onions, thinly sliced, plus ex­tra to serve, 1 tsp sesame oil or to taste, roasted chilli paste, to serve (op­tional) Method Heat a lit­tle veg­etable oil in a wok over high heat, add beef and stir-fry un­til browned, stir through gar­lic and 1 tbsp soy sauce at the end and trans­fer to a bowl. Wipe out wok with pa­per tow­els. Add a lit­tle more oil. Heat over high heat then add broccolini. Stir-fry un­til just ten­der, adding ginger and chilli to­ward the end of cook­ing and then add to beef. Heat a good splash of oil in the wok over high heat. Gen­tly break up rice with your fin­ger­tips, add to wok and stir-fry, keep­ing the rice mov­ing to pre­vent it stick­ing to the wok un­til warmed through. Add the beef mix­ture and stir-fry un­til hot, add re­main­ing soy sauce to taste, spring onion and sesame oil and stir-fry to com­bine. Sea­son to taste.

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