Photo of Lemongrass beef with  black rice, broccoli & chilli by WW

Lemongrass beef with black rice, broccoli & chilli

5 - 10
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
Black rice – or hom nim in Thailand – is an extra chewy, medium-size grain and a good source of iron and fibre


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


2 clove(s), crushed

Chilli, Green or Red

1 individual, deseeded and finely chopped

Lemon Grass Stems

1 stem, trimmed and finely chopped

Broccoli, raw

300 g

Chinese Leaves (Amaranth Leaves)

250 g

Red pepper(s)

1 medium, deseeded and thinly sliced

Sesame Oil

1 teaspoons

Soy Sauce

1 tablespoons, reduced salt

Sesame Seeds

1 teaspoons, toasted


  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.


You’ll find black rice – often called Thai black rice – in supermarkets in the rice or Asian food aisle.