Publications
Partners
- - STIR-FRY
- 300g - steak strips, or 1-minute steaks cut into strips
- 5ml - Chinese five-spice mix
- - salt
- ¼c - flour
- - oil for shallow-frying
- 2-3 - red chillies, chopped
- 2 - garlic cloves, chopped
- 5cm - fresh ginger, peeled and cut into matchsticks
- 2Tbs - light brown sugar
- 2Tbs - honey
- 30 ml - soy sauce
- 5ml - fish sauce
- 350-400g - broccoli, broken into smaller florets
- 100g - toasted cashew nuts
- 50g - roasted peanuts
- - RICE
- 30ml - oil
- 2 - eggs, whisked
- 4 - spring onions, chopped
- 3c - cooked basmati rice, well drained
- pinch - of white pepper
- - salt
1 STIR-FRY Season the steak strips with the spice mix and salt. Sprinkle the flour over and mix to coat the meat well.
2 In a deep pan, heat enough oil for shallow frying. Shake off any excess flour from the meat strips and fry in batches until crisp. Remove from the pan and drain on paper towels.
3 Pour most of the oil out of the pan. Add the chillies, garlic and ginger, and stir-fry until fragrant.
4 Mix the sugar, honey, soy sauce and fish sauce and add to the pan. Stir in well, then add the broccoli. Stir-fry for a minute, add the meat and heat through.
5 Stir in the cashews or peanuts, remove from the heat and set aside.
6 RICE Heat the oil in a deep pan. Pour in the whisked eggs, stir-fry for a few seconds until set then remove from the pan.
7 Add the spring onions and stir-fry until done. Add the rice and stir in the reserved egg. Season with the white pepper and salt.
8 Serve the stir-fry with the egg-fried rice.
