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Beef & Pak Choi Fried Rice

  • 4
  • Easy
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Beef & Pak Choi Fried Rice

Recipe Ingredients

Day-old rice is actually better in stir-fries, since freshly cooked grains tend to get soggy. Expert tip: Freeze cooked rice so you'll always have it on hand. 
  • 2 tbsp toasted sesame oil
  • 2 tbsp finely chopped peeled fresh ginger
  • 2 large shallots
  • ¼ tsp salt
  • 450g beef flank steak
  • 1½ cups thinly sliced sweet pepper
  • 1½ cups chopped celery
  • ¼ cup lower-sodium soya sauce
  • 2 tbsp rice vinegar
  • 2½ cups cooked rice
  • 8 cups thinly sliced pak choi

Recipe Directions

  1. In a deep 30cm frying pan, heat 2 tbsp toasted sesame oil and 2 tbsp finely chopped peeled fresh ginger on medium-high. Add aromatics (2 large shallots). 
  2. Cook for 1 to 3 minutes or until golden, stirring.
  3. Add ¼ tsp salt and protein (450g beef flank steak), cut into bite-sized pieces.
  4. Cook for 3 minutes or until browned. Transfer to a plate.
  5. Reduce heat to medium. Into frying pan, stir hearty veggies (1½ cups thinly sliced sweet pepper + 1½ cups chopped celery). Cook for 3 to 5 minutes.
  6. In a small bowl, whisk ¼ cup lower-sodium soya sauce and 2 tbsp rice vinegar; stir into frying pan along with browned protein, 2½ cups cooked rice and tender veggies (8 cups thinly sliced pak choi).
  7. Cook for 5 minutes or until veggies are softened and proteins are cooked, stirring and scraping. 

EACH SERVING About 1 800kJ, 31g protein, 40g carbohydrate, 16g fat (5g saturated), 4g fibre, 825mg sodium.

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