A stir-fry is the perfect, speedy, simple weeknight dinner to whip up after a long day. This one is jam-packed with vegetables that will nourish and satisfy. The gingery beef has got to be the best bit; it’s marinated in a sticky honey-soy that will leave you weak at the knees. The family will love every bite!
baby bok choy
black sesame seeds
soy sauce (or gluten free tamari soy sauce)
To prepare the ingredients, rinse the brown rice well. Chop the baby bok choy and finely slice the spring onion. Peel and finely grate the garlic and ginger. Peel the carrot and slice into matchsticks, and slice the lemon into wedges.
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, uncovered, for 25-30 minutes, or until the rice is soft. Add the baby bok choy in the last 2 minutes. Drain and stir through the green parts of the spring onion.
Meanwhile, in a medium bowl combine the garlic, ginger, salt-reduced soy sauce, honey and the white parts of the spring onion. Add the beef strips and toss to coat well in the marinade.
Heat a dash of vegetable oil in a large wok or frying pan over a medium-high heat. Add the carrot and cook, stirring, for 1-2 minutes, or until just tender but still a little crisp. Remove. Add the beef in two batches, allowing any excess marinade to drip back into the bowl. Cook the beef for 1-2 minutes, or until browned, and then remove from the wok. Add any excess marinade to the wok and cook until thickened slightly. Return all of the beef and the carrot and toss to coat well.
To serve, divide the green rice between bowls. Top with the teriyaki beef and deliciously sticky teriyaki sauce. Garnish with the black sesame seeds and a squeeze of lemon.