Beef, mush­room and an­cient grain stir-fry

serves / 4 prep / 10 min­utes cook / 15 min­utes

Stanthorpe Border Post - - FIND A - Aus­tralian Beef

In­gre­di­ents

600g beef rump steak, fat trimmed, cut into strips

2 x 250g pack­ets mi­crowave 7 an­cient grains

2 tbsp veg­etable oil

2 gar­lic cloves, crushed

2 shal­lots, cut into 4cm lengths + ex­tra, thinly sliced to serve 1 bunch broc­col­ini, cut into 4cm lengths

200g brus­sels sprouts, thinly sliced

300g mixed mush­rooms, sliced 2 tbsp light soy sauce

2 tbsp oys­ter sauce

Sliced chilli to serve, if de­sired

1. Pre­pare mi­crowave grains ac­cord­ing to packet in­struc­tions and set aside.

2. Mean­while, place beef in a large bowl or snap-lock bag, add half the oil and toss to coat. Heat a large wok or non-stick fry­ing pan over high heat. Stir-fry beef in batches for 1-2 min­utes or un­til browned. Set aside on a plate.

3. Add re­main­ing oil to wok over a medium-high heat. Add gar­lic and onions and stir-fry for 1 minute. Add broc­col­ini and brus­sels sprouts and stir-fry for 2-3 min­utes. Add mush­rooms and stir-fry for 1 minute. Stir in sauces and two ta­ble­spoons wa­ter and cook for 1 minute. Re­turn beef to wok, add an­cient grains and toss to heat through. Sea­son with salt and pep­per.

4. Serve stir-fry topped with ex­tra shal­lots and co­rian­der sprigs.

TIPS: When stir-fry­ing the meat wait at least 30 sec­onds be­fore toss­ing or stir-fry­ing. This gives the meat a chance to brown, giv­ing it good colour and rich flavour. The sec­ond side will take a lit­tle less time to cook. Beef mince would be a de­li­cious sub­sti­tute for rump in this recipe.

BEST WITH RED

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