You’ll be transported to a street vendor in Beijing with your first mouthful of this fragrant stir fry. The combination of hoisin sauce and garlic is a classic and fool-proof combination that flavours the beef and baby corn brilliantly. We know you’ll be begging for seconds, so savour every mouthful.
To prepare the ingredients, rinse the brown rice well, cut the beef rump into 5 mm thick strips, finely slice the red onion, peel and crush the garlic and then trim the snow peas.
Place the brown rice and water in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft. Drain.
When the rice is roughly 10 minutes from being ready, heat half of the vegetable oil in a large wok or frying pan over a medium-high heat. Add the rump steak strips and stir fry for 1-2 minutes or until just browned. Remove from the wok (these will continue cooking later).
Heat the remaining vegetable oil in the same wok over a medium-high heat. Add the red onion, garlic, snow peas and baby corn and cook, stirring, for 2 minutes or until just tender. Return the beef to the pan with the hoisin sauce and stir fry for 1-2 minutes or until well combined.
To serve, divide the brown rice between bowls. Top with the hoisin beef stir-fry and enjoy!