Get ready for this Vietnamese dish bursting with colour and flavour! With a bit of zest, a little sweetness and some gentle heat all on the one plate, your tastebuds will be swimming with delight.
oyster sauce(ContainsGluten, Molluscs)
sweet chilli sauce
fish sauce & rice vinegar mix(ContainsFish)
long red chilli
water (for the rice)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
water (for the beef)
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, zest the lime (see ingredients list), then cut into wedges. Combine the oyster sauce, sweet chilli sauce, fish sauce & rice vinegar mix, brown sugar and lime zest in a medium bowl. Add the beef strips and toss to coat. Set aside.
TIP: For the low-calorie option, use half the sauce mixture for the beef.
Chop the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Thinly slice the red onion. Thinly slice the long red chilli (if using). Pick and roughly tear the mint leaves.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the broccoli and a splash of water and cook until tender, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle more olive oil. Add the onion and cook until softened, 5 minutes. Add the beef strips and cook, tossing, until browned, 1-2 minutes. Add the water and cook until just bubbling. Remove from the heat and season to taste with salt and pepper.
Divide the jasmine rice between plates and top with the Vietnamese beef and broccoli. Garnish with the long red chilli (if using) and mint leaves. Serve with the lime wedges.