Porterhouse Steak with Five Spice & Stir Fried Brown Rice
- Prep time: 20 minutes
- Calories: 600
- 300 g of Porterhouse Steak (Thick-Cut)
- 1 of Garlic Clove
- 2 of Spring Onion
- 1 of Ginger
- 1 of Carrot
- 1 250g Pack of Quick Brown Rice
- 1 75g Pack of Baby Spinach
- 40 g of Sweet Soy Sauce
- 1 Tsp of Chinese Five-Spice
- 1 of Pak Choy
Prepare Ingredients: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 length ways, 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 to a plate. Remove beef and set aside. Remove from pan and allow to rest while you cook veg.
Cook Vegetables:In the same pan, heat olive oil on medium until hot. Add the ginger, garlic, white parts of the spring onion and diced carrot. Season with salt and pepper and cook, stirring frequently, 2-3 minutes, or until softened. Add the spinach and pak choy and season with salt and pepper. Cook, stirring occasionally, 3-4 minutes, or until slightly wilted.
Heat Rice:Read instructions on packet of quick brown rice and follow to reheat.
Add Rice & Seasonings:Add the cooked rice, beef strips and sweet soy sauce 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!