Beef and Vegetable Stir-Fry with Sesame Rice

Beef and Vegetable Stir-Fry with Sesame Rice

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, November 29, 2015.
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Beef and vegetable stir-fry with a fragrant sesame rice.

Ingredients

SESAME RICE

  • 1 cup Japanese brown rice
  • 1 1/2 cups water
  • 1/2 teaspoon sesame oil
  • 2 teaspoons sesame seeds

STIR-FRY SAUCE

  • 1 tablespoon sweet chilli sauce
  • 1 1/2 tablespoons oyster sauce kecap manis mix
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon water
  • 1 clove garlic, minced
  • 1 teaspoon finely grated ginger
  • 2–3 teaspoons chopped coriander stalks (reserve leaves)

BEEF AND VEGETABLE STIR-FRY

  • 300g beef sirloin steak (at room temperature)
  • 100g snow peas, ends trimmed
  • 2 asparagus spears, woody ends trimmed and sliced 4cm
  • 1/2 capsicum, core and seeds removed and thinly sliced
  • 3 spring onions, sliced 3cm
  • 1 tablespoon coriander leaves, to serve

Steps

  1. Combine rice, water, sesame oil and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  2. Combine all stir-fry sauce ingredients in a small bowl and set aside. Pat beef dry with paper towels, cut into 1cm strips and season with salt.
  3. Heat a large, dry, fry-pan or wok on medium to high heat. Toast sesame seeds for 1–2 minutes until light brown and fragrant. Remove from pan/wok and set aside. Add a drizzle of oil to pan/wok, increase heat to high and fry beef, in batches, for 1–2 minutes until just browned. Remove and set aside. Add snow peas, asparagus, capsicum and spring onions and stir-fry for 2–3 minutes until tender, but still crunchy. Return beef and stir-fry sauce to pan and heat through for 30 seconds. Toss a few times to combine
  4. Fluff up rice with a fork and stir through sesame seeds
  5. Spoon ¾ cup cooked rice per person onto each plate. Top with beef and vegetable stir-fry and garnish with coriander.

Nutritional Information

Energy 2159 kj
516 kcal
Protein 41.1g
Carbohydrate 56.1g
Fat 13.7g