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Five-spice beef stir-fry. (PHOTO: James Moffatt)
Prep Time: 15mins
Servings: 4
Cooking Time: 15mins
Ingredients
- 500g - rump steak, sliced thinly
- 10ml - Chinese five-spice powder
- 15ml - peanut oil
- 1 - carrot, cut into long thin strips
- 1 - red pepper, cut into long thin strips
- 2 - garlic cloves, crushed
- 15ml - finely grated fresh ginger
- 1 - bunch choy sum or bok choy, roughly chopped
- 15ml - spicy sambal
- 30ml - gluten-free oyster sauce
- 30ml - mango chutney
- 30ml - lime juice
- 30ml - water
- 100g - snow peas, trimmed and halved
- - TO SERVE
- 450g - sachet microwave jasmine rice
- - bean sprouts
Method
1 In a large bowl, combine the beef and five-spice.
2 Heat half the oil in a wok over high heat and stir-fry the beef in batches for about 3 minutes or until the beef is browned and tender. Remove from the wok.
3 Heat remaining oil in the wok and stir-fry the carrot, red pepper, garlic and ginger for 2 minutes. Add the choy sum or bok choy, sambal, oyster sauce, chutney, juice and water. Stir-fry for 4 minutes or until the choy sum or bok choy is tender.
4 Return the beef to wok with the snow peas and stir-fry until heated through.
5 Heat the microwave rice according to the packet directions.
6 Serve the stir-fry with the rice and bean sprouts.
