Five-spice Beef Fried Rice

Recipes+ - - Contents -

SERVES 4 PREP 15 min­utes COOK 10 min­utes

250g beef rump steak, ex­cess fat

trimmed, thinly sliced

2 tea­spoons Chi­nese five- spice pow­der Cook­ing oil spray

2cm piece gin­ger, cut into match­sticks 3 cloves gar­lic, crushed

1 bunch gai lan ( Chi­nese broc­coli),

trimmed, sliced

2 sweet mini cap­sicums, chopped 3 cups bean sprouts

250g packet mi­crowave brown rice 1 ta­ble­spoon ke­cap ma­nis

1 ta­ble­spoon salt- re­duced soy sauce 2 green onions, thinly sliced

1 tea­spoon sesame seeds, toasted Sliced fresh chilli, to serve (op­tional)

1 Place beef in a bowl. Add five-spice pow­der; toss to com­bine. Spray with oil. Heat a wok or large non- stick fry­ing pan over high heat. Stir-fry the beef for 2 min­utes or un­til browned. Trans­fer the beef to a plate. 2

Add gin­ger and gar­lic to wok; stir- fry for 30 sec­onds or un­til fra­grant. Add gai lan, cap­sicum and sprouts; stir-fry for 1 minute or un­til just ten­der. Add rice, ke­cap ma­nis and soy sauce; stir-fry for 2 min­utes or un­til heated. Re­turn beef to pan; stir- fry for 1 minute or un­til heated. Sprin­kle with onion and sesame seeds. Serve with chilli (if us­ing).


Have all in­gre­di­ents chopped and mea­sured be­fore you start cook­ing. Place the sliced green onion in a bowl of iced wa­ter so it curls

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