Porterhouse Steak with Five Spice & Stir Fried Brown Rice
- Prep time: 40 minutes
- Calories: 600
- 300 g of Porterhouse Steak (Thick-Cut)
- 1 of Garlic Clove
- 2 of Spring Onion
- 1 of Ginger
- 1 of Carrot
- 3⁄4 Cup of Brown Rice
- 1 75g Pack of Baby Spinach
- 40 g of Sweet Soy Sauce
- 1 Tsp of Chinese Five-Spice
- 1 of Pak Choy
Cook Brown Rice:In a pot, combine the brown rice, a big pinch of salt and 2 cups water. Heat to boiling on high then 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, covered in a warm place.
Prepare Ingredients:Meanwhile pat steak dry on paper towel and slice into stir fry strips and coat with spice mix. Peel and mince the garlic and ginger. Thinly slice the spring onions, separating the green tops and white bottoms. Peel and halve carrot lengthways, then thinly slice on a slight angle. Trim off pak choy ends and slice into four, lengthways.
Cook Steak:Heat a large high sided frypan or wok over high heat. Once hot, add oil and carefully swirl around to coat the pan. Add beef strips, stir fry for 1-2 minutes or until beef is browned and just cooked. Transfer beef to a plate, set aside and and allow to rest while you cook the veg.
Cook Vegetables:In the same pan, heat oil on medium until hot. Add the ginger, garlic, white parts of the spring onion and carrot. Season with salt and pepper and cook, stirring frequently, 2-3 minutes or until softened. Add pak choy and season with salt and pepper. Cook, stirring occasionally, for 3 minutes or until slightly wilted.
Add Rice & Seasonings:Add the cooked rice, beef strips, sweet soy sauce and spinach to the vegetables. Check seasoning and adjust if necessary. Increase the heat to medium-high. Cook, stirring occasionally, 1-2 minutes or until completely combined and heated through.
You Plate It:Divide stir fry between bowls and garnish with the green parts of the spring onion. Enjoy!