Cantonese Beef Stir Fry with Mushrooms & Brown Rice
  • Prep time: 30 minutes
  • Calories: 535
When Co-founder Mark was studying in Hong Kong, he fell in love with Cantonese cuisine, especially the unique flavour of black bean sauce. In this recipe you will use a black bean sauce to infuse the ingredients and unite different flavours. There is also a serve of healthy, nutty flavoured brown rice to give you your daily serve of manganese and niacin. Enjoy!
  • 300 g of Porterhouse Steak (Thick-Cut)
  • 34 Cup of Brown Rice
  • 140 g of Mushrooms
  • 2 of Spring Onion
  • 1 of Carrot
  • 12 Bunch of Chinese Broccoli
  • 1 of Ginger
  • 12 Tbsp of Cornflour (GF)
  • 60 g of Black Bean & Soy Sauce

Cook Rice:

In a small pot, combine the rice, a big pinch of salt and 112 cups water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 28-30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and set aside, with the lid on or covered in a warm place.

Prepare Ingredients:

Meanwhile, trim and discard the mushroom stems, thinly slice the caps. Thinly slice carrot on an angle. Trim and discard ends of the spring onion, thinly slice on an angle, separating the white bottoms and green tops. Trim and discard ends of Chinese broccoli and roughly chop into 2-3cm pieces. Peel and mince the ginger. Slice the steak into 1 cm strips.

Cook Beef:

Place the cornflour in a medium bowl. Add the beef and season with salt and pepper. Toss to coat. Heat a pan with vegetable oil on medium-high until hot. Add the beef (in batches if necessary - being careful not to overload the pan) and cook, stirring occasionally, 3 - 5 minutes, or until browned and almost cooked through. Set aside on a plate.

Start Vegetables:

In the same pan, add the mushrooms and cook, stirring occasionally, 4-6 minutes, or until browned (adding a little more oil if necessary). Add the carrots and cook, stirring occasionally, 1-2 minutes, or until slightly tender.

Add Greens & Aromatics:

To the same pan, add the Chinese broccoli, ginger and white bottoms of the spring onions. Cook, stirring frequently, 2-3 minutes, or until softened and fragrant.

You Plate It:

Add the black bean & soy sauce, 2 Tbsp water and beef to the pan, stir to thoroughly combine. Cook another 2 minutes, or until heated through and sauce has thickened slightly. Turn off the heat. Season with salt and pepper to taste. Serve with the cooked rice on the side. Garnish with the green tops of the spring onions. Enjoy!