Beef & Ginger Stir Fry with Pak Choy & Jasmine Rice
- Prep time: 20
- Calories: 520
- 1 Cups of Jasmine Rice
- 0.5 Bunch of Pak Choy
- 2 Spring Onion
- 2 Garlic Clove
- 1 Small Bunch of Thai Basil
- 1 Ginger
- 300 Grams of Rump Steak (Thick Cut)
- 0.25 Cups of Hoisin
- 2 Tablespoons of Soy Sauce
Cook Rice:In a medium pot, bring 2 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. 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 oil on high until hot. Tip: Cook in batches if required Add the beef; cook 2-4 minutes, or until browned, stirring occasionally. Transfer the beef to a plate, leaving behind any juices in the pan. Note: Remember not to add too much beef at once as this will reduce the temperature of the pan too much, and the meat will stew and become tough.
Add Aromatics & Sauces:In the same pan, add a little more oil and heat it on medium-high. Add the garlic and ginger; cook for about 30 seconds, or until fragrant. Stir in the half the spring onions, pak choy, soy sauce, half the Thai basil and ¾ of the hoisin. Cook 2-4 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 pak choy stir fry. Garnish with remaining Thai basil, hoisin and spring onions. Enjoy!