Beef Stir Fry With Brown Rice

Name: Beef Stir Fry With Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500 gram Lean beef sliced into thin strips; 1 cup Brown rice; 2 teaspoon Olive oil extra Virgin (EVOO); 2 teaspoon Sesame oil; Sesame oil to grease pan; 1 long Red chilli chopped; 1 1⁄2 teaspoon Freshly grated ginger; 1 bunch Bok choy; 1 Zucchini sliced; 1 Carrot diced; 1 Capsicum sliced; 1 cup Shitake mushroom sliced; 1⁄2 teaspoon Soy sauce gluten free

Try Dietician Jess Spendlove’s simple and tasty twist on this healthy classic.

Beef Stir Fry With Brown Rice

Preparation: 10 min
Cooking: 30 min
Ready in: 40 min

For: 4 serving

Source: https://www.australianbeef.com.au/recipes/beef-stir-fry-with-brown-rice/

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Ingredients

500 gram Lean beef (sliced into thin strips)
1 cup Brown rice
2 teaspoon Olive oil (extra Virgin (EVOO))
2 teaspoon Sesame oil
Sesame oil (to grease pan)
1 long Red chilli (chopped)
1 1⁄2 teaspoon Freshly grated ginger
1 bunch Bok choy
1 Zucchini (sliced)
1 Carrot (diced)
1 Capsicum (sliced)
1 cup Shitake mushroom (sliced)
1⁄2 teaspoon Soy sauce (gluten free)

Instructions

Cook the rice in a saucepan or rice cooker, as per instructions on packet or use microwave rice pack if time poor. If cooking, rice will take approximately 30 minutes.
Whilst the rice is cooking, add EVOO and sesame oil to a pan. Once heated, add chilli and grated ginger and stir until fragrant. Add beef strips and stir-fry for 2 minutes.
Reduce the pan to medium heat and add carrot, zucchini and capsicum and stir-fry for 2-3 minutes. Then add bok choy for a few more minutes until vegetables have wilted. Once all ingredients are cooked, return wok to high heat and add the rice.
Add soy sauce to a small dish and top up with 1⁄4 cup water. Stir through soy sauce and water. Cook all ingredients for a further 5 minutes before serving.

Notes

Thin beef strips don’t take very long to cook, so have all of the vegetables prepped and ready to go before cooking the beef
With your vegetables, you can change them up to suit your preference – always try and have a few different options and colours to maximise the micronutrient diversity. The different colours reflect the different micronutrient profiles making the meal nutritious and delicious.
If you aren’t a big fan of chilli you can omit that and add in some ginger and garlic to change up the flavour profile.
This meal can quickly become a 15-minute dinner recipe if you swap cooking the rice for a microwave rice cup option.