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