Chinese Beef & Broccoli
with Oyster Sauce & Nutty Brown Rice
- Gluten
- Molluscs
- Wheat
Ingredients
1
Garlic
1 packet
Pea Pods
1
Broccoli
Beef Strips
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Ginger Paste
1
Long Chilli
1 packet
Brown Rice
1 sachet
Black Sesame Seeds
Cooking Steps
Rinse the brown rice well. Bring the rice and the water (for the rice) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 25-30 minutes, or until the rice is tender. Drain and return to the saucepan. Cover to keep warm.
Chop the broccoli into 2 cm florets and finely chop the stalk. Trim the ends of the snow peas. Thinly slice the long red chilli (if using). Finely grate the ginger. Peel and crush the garlic.In a small bowl, combine the oyster sauce, soy sauce, rice wine vinegar and water (for the sauce) and set aside.
Place the wok or frying pan over a high heat and add a drizzle of olive oil. Add 1/2 of the beef strips and stir fry for 1-2 minutes, or until browned. Transfer to a plate. Repeat with the remaining beef strips. TIP: Cooking the beef in batches over a high heat prevents the meat from stewing and keeps it tender.
Return the wok to a high heat and add another drizzle of olive oil. Add the broccoli and a dash of water and cook for 3-4 minutes, or until almost tender. TIP: Adding water to the broccoli helps speed up the cooking process! Add the snow peas, ginger and garlic and cook, stirring, for 1-2 minutes, or until tender and fragrant.
Add the sauce mixture and beef strips to the pan and stir-fry for 1 minute, or until warmed through.
Divide the brown rice between bowls and top with the beef, broccoli & snow pea stir-fry. TIP: For the low calorie option, serve 3/4 cup cooked rice per portion. Sprinkle with the black sesame seeds and garnish with the long red chilli (if using). TIP: Some like it hot, but if you don’t just hold back on the chilli.
