Lemongrass beef with black rice, broccoli & chilli
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Black rice – or hom nim in Thailand – is an extra chewy, medium-size grain and a good source of iron and fibre
Ingredients
Wholegrain black venus rice, dry
200 g
Calorie controlled cooking spray
4 spray(s)
Beef rump steak, lean, raw
500 g, fat trimmed, thinly sliced
Garlic
2 clove(s), crushed
Chilli, green or red
1 individual, deseeded and finely chopped
Lemon grass stems
1 individual, trimmed and finely chopped
Broccoli, raw
300 g
Chinese Leaf
250 g
Red pepper
1 medium, deseeded and thinly sliced
Sesame Oil
1 teaspoon(s)
Soy Sauce
1 tablespoon(s), reduced salt
Sesame Seeds
1 teaspoon(s), toasted
Instructions
1
Bring a large pan of water to the boil. Add the rice and cook for 25-30 minutes until tender. Drain and set aside.
2
Meanwhile, mist a large nonstick wok or deep frying pan with cooking spray and stir-fry the beef, in batches, over a high heat for 2-3 minutes until browned. Transfer to a bowl.
3
Reduce the heat to medium-high and stir-fry the garlic, chilli and lemongrass for 1 minute until softened. Add the broccoli and 2 tbsp cold water and stir-fry for a further 1 minute. Add the Chinese leaf and pepper and stir-fry for 2 minutes, or until the vegetables are just tender.
4
Return the beef to the wok, along with the cooked rice, sesame oil and soy sauce, then stir-fry for 2 minutes or until heated through.
5
Divide between bowls and scatter over the sesame seeds to serve.
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