Recipe IngredientsDay-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
- 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).
- Cook for 1 to 3 minutes or until golden, stirring.
- Add ¼ tsp salt and protein (450g beef flank steak), cut into bite-sized pieces.
- Cook for 3 minutes or until browned. Transfer to a plate.
- 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.
- 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).
- 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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