Lemongrass beef, black rice, broccoli and chilli bowl
6
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Lemongrass has citrus flavours of lemon-lime which pairs perfectly with our black rice bowl, sprinkled with toasted sesame seeds.
Ingredients
Black rice
200 g, (1 cup)
Beef rump steak, raw
400 g, (buy 500g), fat trimmed, thinly sliced
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, deseeded, finely chopped
Fresh lemongrass
1 piece(s), finely chopped
Broccoli
300 g, cut into florets
Chinese cabbage (wombok)
250 g, shredded
Red capsicum
1 medium, thinly sliced
Sesame oil
1 tsp
Reduced salt soy sauce
1 tbs
Sesame seeds
2 tsp, toasted
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook rice in a large saucepan of boiling water, following packet instructions, or until tender. Drain.
2
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.
3
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.
4
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.
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