SERVES 4 PREP 5 minutes COOK 10 minutes
NUTRITION 1820kJ; 32g fat (15g sat); 19g protein; 28g carbohydrate; 5g fibre a serve COST $3.50 a serve
11/2 cups vegetable oil 500g beef rump steak, thinly sliced
1/4 cup plain flour
3 fresh long red chillies, thinly sliced 450g packet microwave rice, heated
1/3 cup coriander leaves, to serve
Lime wedges, to serve
1 Heat oil in a wok or deep frying pan over high heat (oil is ready when a cube of bread crisps). Combine beef and flour in a bowl. Shake off any excess flour.
2 Deep-fry beef, in batches, for 2 minutes or until lightly browned. Transfer to paper towel to drain.
3 Cool oil, then drain from wok. Add chilli to wok; stir-fry for 30 seconds or until fragrant. Return beef to wok; stir-fry for 1 minute or until heated. Spoon rice into bowls.
Top with beef and chilli. Sprinkle with coriander. Serve with lime wedges.