Beef & Ginger Stir Fry with Fresh Veg & Jasmine Rice
- Prep time: 25 minutes
- Calories: 520
- 0.75 Cups of Jasmine Rice
- 1 Pak Choy
- 2 Spring Onion
- 2 Garlic Clove
- 1 Small Bunch of Thai Basil
- 1 Ginger
- 300 Grams of Porterhouse Steak (Thick-Cut)
- 0.25 Cups of Hoisin
- 2 Tablespoons of Soy Sauce
- 1 Red Capsicum (Small)
- 80 Grams of Snow Peas
Cook Rice:In a medium pot, bring 1½ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
Prepare Ingredients:While the rice cooks, wash the fresh produce. Cut the pak choy into bite-sized pieces. Slice the spring onions. De-seed capsicum and thinly slice into strips. De-string snow peas and cut in half on a slight angle. Pick the Thai basil leaves off the stems. Peel and mince the ginger and garlic. Pat dry the beef with a paper towel and cut into 1½ cm thick, stir fry strips.
Stir Fry Beef:In a large pan, heat some oil on high until hot. Add the beef; cook 2 to 4 minutes, or until browned, stirring occasionally. Transfer the beef to a plate, leaving behind any juices in the pan.
Stir Fry Veg:In the same pan, add a little more oil and heat it on medium-high. Add the garlic, ginger; cook for about 30 seconds, or until fragrant. Stir in the half the spring onions, pak choy, sugar snaps, capsicum, soy sauce, half the Thai basil and ¾ of the hoisin. Cook 2 to 4 minutes, or until the vegetables are softened and coated in the sauce. Add the cooked beef back to the pan and cook about 1 minute, stirring until heated through and coated in the sauce. Remove from heat. Add salt and pepper to taste.
You Plate It:Divide the rice between plates. Top with the beef and stir fry vegetables. Garnish with remaining Thai basil, hoisin and spring onions. Enjoy!