recipes_Australia_September_2017

8 recipes+ SEPTEMBER 2017

Five-spice

Beef Fried Rice

SERVES 4 PREP 15 minutes

COOK 10 minutes

250 g beef rump steak, excess fat

trimmed, thinly sliced

2 teaspoons Chinese five-spice powder

Cooking oil spray

2cm piece ginger, cut into matchsticks

3 cloves garlic, crushed

1 bunch gai lan (Chinese broccoli),

trimmed, sliced

2 sweet mini capsicums, chopped

3 cups bean sprouts

250 g packet microwave brown rice

1 tablespoon kecap manis

1 tablespoon salt-reduced soy sauce

2 green onions, thinly sliced

1 teaspoon sesame seeds, toasted

Sliced fresh chilli, to serve (optional)

1 Place beef in a bowl. Add five-spice

powder; toss to combine. Spray with

oil. Heat a wok or large non-stick frying

pan over high heat. Stir-fry the beef

for 2 minutes or until browned. Transfer

the beef to a plate.

2 Add ginger and garlic to wok; stir-fry

for 30 seconds or until fragrant. Add gai

lan, capsicum and sprouts; stir-fry for

1 minute or until just tender. Add rice,

kecap manis and soy sauce; stir-fry for

2 minutes or until heated. Return beef to

pan; stir-fry for 1 minute or until heated.

Sprinkle with onion and sesame seeds.

Serve with chilli (if using).

JUST

1163KJ

A SERVE

TOP TIPS

Have all ingredients

chopped and

measured before

you start cooking.

Place the sliced

green onion in a

bowl of iced water

so it curls