Beef and Vegetable Stir Fry
Recipe Serves 6 people
Ingredients
- 300 g rice, brown uncooked
- 1 tbsp oil, peanut
- 1 kg beef, steak cut into strips
- 1 onion, red
- 3 clove garlic crushed
- 1 chilli, red (small) finely chopped
- 1 capsicum, red sliced into sticks
- 1 capsicum, yellow sliced into sticks
- 1 carrot chopped into sticks
- 1 broccoli chopped into florets
- 2 cup sugar snap peas
- 1 tbsp soy sauce GF if required
- 1 tbsp Chinese rice wine
- 1 tsp fish sauce GF if required
- 1 lime quartered
- 1 tsp sesame seeds
Instructions
- Prepare brown rice and quinoa mix according to packet directions
- While rice and quinoa are cooking, heat 1/2 tbsp peanut oil in a hot wok. Stir fry the beef strips in 3-4 batches until just cooked and set aside.
- Heat the remaining oil in the hot wok. Add the onion, garlic and chilli and stir fry for 1 minute or until aromatic.
- Add the carrot and broccoli and stir fry for a further 2 minutes. Add the capsicum and continue to toss over high heat for a further 2 minutes.
- Add the beef back into the wok and then toss through the soy sauce, fish sauce and rice wine vinegar. Add the sugar snap peas and cook for a further 2 minutes.
- While the are cooking microwave the sachets of instant brown rice and quinoa.
- Remove the stir fry from the heat and drizzle with fresh lime juice and sesame seeds.
- Serve rice and stir fry onto 6 plates. Enjoy!
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