Tender broccoli and crisp snow peas are just the thing for this fragrant stir-fry with ginger and a mighty tasty sauce. Top it off with crunchy black sesame seeds and a friend and you've got yourself a tastier meal than your local Chinese takeaway.
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long red chilli
oyster sauce(ContainsGluten, Molluscs)
black sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
water (for the rice)
soy sauce (or gluten-free tamari soy sauce)(ContainsGluten, Soy)
rice wine vinegar (or white wine vinegar)
water (for the sauce)
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.
While the rice is cooking, cut the broccoli into 2 cm florets and finely chop the stalk. Trim the ends of the snow peas. Finely grate the ginger. Peel and crush the garlic. Thinly slice the long red chilli (if using).
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 oyster 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 Chinese beef & broccoli 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.