Lemongrass beef, black rice, broccoli and chilli bowl
200 g, (1 cup)
lean beef rump steak
400 g, (buy 500g), fat trimmed, thinly sliced
2 clove(s), crushed
fresh red chilli
1 whole, deseeded, finely chopped
1 piece(s), finely chopped
300 g, cut into florets
Chinese cabbage (wombok)
250 g, shredded
1 medium, thinly sliced
reduced salt soy sauce
2 tsp, toasted
1 x 3 second spray(s)
- Cook rice in a large saucepan of boiling water, following packet instructions, or until tender. Drain.
- Meanwhile, lightly spray a wok with oil and heat over high heat. Stir-fry beef, in batches, for 2-3 minutes or until golden. Transfer to a bowl and set aside.
- Reheat wok over medium-high heat. Stir-fry garlic, chilli and lemongrass for 1 minute or until softened. Add broccoli and 2 tablespoons water and stir-fry for 1 minute. Add cabbage and capsicum and stir-fry for 2 minutes or until just tender.
- Return beef to wok with rice, sesame oil and soy sauce. Stir-fry for 2 minutes or until heated through. Serve sprinkled with sesame seeds.