SERVES 4 PREP 7 MINUTES COOK 13 MINUTES
2 tablespoons vegetable oil
6 garlic cloves, crushed
1½ cups jasmine rice
600g beef stir-fry strips
1 tablespoon ginger paste
1 long red chilli, thinly sliced
2 tablespoons soy sauce
¹⁄³ cup oyster sauce
1 tablespoon brown sugar
600g frozen spring greens vegetable mix
²⁄³ cup fresh Thai basil leaves
¼ cup chopped roasted cashews
1 Boil kettle. Heat half the oil in a medium saucepan over medium-high heat. Add half the garlic. Cook, stirring, for 1 minute or until fragrant. Add rice. Stir to coat. Add 3 cups boiling water. Reduce heat to low. Simmer, covered, for 10 to 12 minutes. Remove from heat. Stand for 5 minutes or until tender and water is absorbed. 2 Meanwhile, combine beef, ginger, remaining garlic and half the chilli in a bowl. Heat a wok over high heat. Add remaining oil. Swirl to coat. Add half the beef mixture. Stir-fry for 3 minutes or until browned. Transfer to a heatproof bowl. Cover to keep warm. Repeat with remaining beef mixture.
3 Meanwhile, combine soy sauce, oyster sauce and sugar in a small bowl.
4 Add vegetable mix and 2 tablespoons water to wok. Stir-fry for 5 minutes or until tender and hot. Return beef to pan with sauce mixture. Stir-fry for 2 minutes or until heated through. 5 Stir in basil. Serve stir-fry with rice and sprinkle with cashews and remaining chilli.
NUTRITION: (per serve) 2988kj; 20.8g fat; 4.4g sat fat; 44.3g protein; 81.4g carbs; 9.5g fibre; 80mg chol; 1752mg sodium.