A sticky hoisin and honey sauce and a sprinkle of crunchy noodles are the secrets to this vegie-packed stir-fry.
Ingredients
- 300g (1 1/2 cups) jasmine rice
- 750ml (3 cups) cold water
- 1 1/2 tablespoons rice bran oil or vegetable oil
- 400g beef stir-fry strips
- 1 brown onion, halved, cut into thin wedges
- 1 medium carrot, peeled, thinly sliced
- 125g baby corn, halved lengthways
- 125g green round beans, trimmed, halved
- 2 tablespoons cold water, extra
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
- 40g (1/2 cup) Chang's Crunchy Noodles
Method
- Step 1Place the rice in a large sieve. Rinse under cold running water for 15 seconds or until the water runs clear. Drain. Bring the water to the boil in a large saucepan over high heat. Stir in the rice. Cover and bring to the boil. Reduce heat to very low. Cook for 15 minutes. Set aside, covered, for 5 minutes. Use a fork to separate the grains.
- Step 2Meanwhile, heat a wok over high heat. Add 1 teaspoon of oil. Swirl to coat. Add one-third of the beef and stir-fry for 2 minutes. Transfer to a plate. Repeat, in 2 more batches, with remaining oil and beef, reheating the wok between batches.
- Step 3Heat remaining oil in wok. Add onion and reduce heat to medium-high. Stir-fry for 2 minutes or until soft. Add carrot, corn and beans. Stir-fry for 3 minutes. Add the extra water and stir-fry for 1 minute or until the water evaporates and the vegetables are tender crisp.
- Step 4Combine the soy sauce, hoisin sauce, lime juice and honey in a small bowl. Add the beef and soy sauce mixture to the wok and toss to combine.
- Step 5Divide the rice among serving bowls. Top with the stir-fry and sprinkle with the noodles. Serve immediately.
- Low sugar
Nutrition
2256 kj
Energy
11g
Fat Total
2g
Saturated Fat
5g
Fibre
32g
Protein
54mg
Cholesterol
934.98mg
Sodium
8g
Carbs (sugar)
75g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: Stir the rice when you add it to the pan – this stops it clumping together.
- Author: Tracy Rutherford
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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