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Photo of Lemongrass beef, black rice, broccoli and chilli bowl by WW

Lemongrass beef, black rice, broccoli and chilli bowl

Total Time
45 min
15 min
30 min
Lemongrass has citrus flavours of lemon-lime which pairs perfectly with our black rice bowl, sprinkled with toasted sesame seeds.


Black rice

200 g, (1 cup)

Beef rump steak, raw

400 g, (buy 500g), fat trimmed, thinly sliced


2 clove(s), crushed

Fresh red chilli

1 whole, deseeded, finely chopped

Fresh lemongrass

1 piece(s), finely chopped


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)


  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.


TIP: You can use white or red cabbage instead of Chinese cabbage.