with Ja­panese Fried Rice

Super Food Ideas - - CONTENTS -

SERVES 4 PREP 20 MIN­UTES (PLUS 1 HOUR

RE­FRIG­ER­A­TION) COOK 15 MIN­UTES YOU’LL NEED 8 PRE-SOAKED BAM­BOO

SKEW­ERS FOR THIS RECIPE.

2 tea­spoons honey 2 ta­ble­spoons salt-re­duced soy sauce 1 ta­ble­spoon mirin 1 tea­spoon sesame oil 2 gar­lic cloves, crushed 600g thick piece beef rump steak, trimmed, thinly sliced into long strips 1 ta­ble­spoon canola oil 1 red cap­sicum, finely chopped 2cm piece fresh ginger, peeled, finely grated 2 green onions, thinly sliced, plus ex­tra to serve 150g snow peas, trimmed, thinly sliced 450g packet 90-sec­ond mi­crowave brown rice or 3 cups cold cooked brown rice 50g baby spinach Lemon wedges, to serve

1 Com­bine honey, soy sauce, mirin, sesame oil and ½ the gar­lic in a glass or ce­ramic bowl. Add beef. Toss to coat. Cover. Re­frig­er­ate for 1 hour. 2 Drain beef, re­serv­ing mari­nade. Thread beef onto 8 skew­ers. 3 Heat a greased bar­be­cue grill or char­grill pan on medium-high heat. Cook skew­ers, brush­ing with re­served mari­nade half­way through cook­ing, for 3 min­utes each side for medium, or un­til cooked to your lik­ing. 4 Heat a wok over high heat. Add canola oil. Swirl to coat. Stir-fry cap­sicum for 2 min­utes. Add ginger, onion, snow peas and re­main­ing gar­lic. Stir-fry for 1 minute or un­til fra­grant. Add rice. Stir-fry for 2 min­utes or un­til rice is heated through. Add spinach. Stir-fry for 1 minute or un­til spinach is just wilted. 5 Serve skew­ers with fried rice and lemon wedges, sprin­kled with ex­tra green onion. NU­TRI­TION: (per serve) 2159kj; 16.1g fat; 4g sat fat; 39.3g pro­tein; 49g carbs; 6.1g fi­bre; 93mg chol; 473mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.