This Asian-flavoured beef with garlicky brown rice is a super tasty dish everyone will love. Serve with veggies and quick pickled cucumber for a complete, nutritionally balanced meal.
Always refer to the product label for the most accurate ingredient and allergen information.
brown rice(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
oyster sauce(ContainsGluten, Molluscs)
mixed sesame seeds(ContainsSesame)
water (for the rice)
rice wine vinegar (or white wine vinegar)
water (for the pickle)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
Finely chop the garlic (or use a garlic press). In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the brown rice, water (for the rice) and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain the rice and return to the saucepan and stir to combine. Remove from the heat.
While the rice is cooking, thinly slice the cucumber into half-moons. In a medium bowl, combine the rice wine vinegar, water (for the cucumber) a good pinch of sugar and salt. Stir to dissolve and add the cucumber. Add enough water to cover the cucumber. Toss to coat, then set aside.
Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 1cm strips. Roughly chop the Asian greens. Finely grate the ginger (unpeeled). In a small bowl, combine the soy sauce, honey, oyster sauce, water (for the sauce), ginger and remaining garlic. Heat a large frying pan to a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.
Return the frying pan with a drizzle of olive oil over a medium-high heat. Add the carrot and capsicum cook until just softened, 3-4 minutes. Add the Asian greens and cook until just wilted, 1-2 minutes. Season with salt and pepper. Transfer a plate.
Return the frying pan to a high heat and add a drizzle of olive oil. When the oil is hot, cook the beef, in batches, tossing until browned and cooked through, 1-2 minutes. Transfer to a plate. Remove the pan from the heat and add the marinade, stirring until fragrant, 1 minute. Return the beef (and any resting juices) and cooked veggies to the sauce and stir to coat.
Drain the pickled cucumber. Divide the garlic brown rice between bowls and top with the Asian beef, veggies and pickled cucumber. Drizzle with the remaining oyster-soy sauce mixture. Sprinkle over the toasted sesame seeds.