Preparation Time 15 mins
Cooking Time 15 mins
300 g beef blade, thinly sliced
1 garlic clove, finely chopped
1-2 tbsp light soy sauce, or to taste
2 bunches broccolini, tough ends discarded, roughly broken up into smaller pieces
2 tbsp finely grated ginger
1 small red chilli, thinly sliced, or to taste
300 g cold cooked jasmine rice (leftover from takeaway is perfect!)
2 spring onions, thinly sliced, plus extra to serve 1 tsp sesame oil, or to taste
Roasted chilli paste, to serve (optional)
1 Heat a little vegetable oil in a wok over high heat, add beef and stir-fry until browned, stir through garlic and 1 tbsp soy sauce at the end and transfer to a bowl. Wipe out wok with paper towels, add a little more oil, heat over high heat then add broccolini. Stir-fry until just tender, adding ginger and chilli toward the end of cooking, and then add to beef.
2 Heat a good splash of oil in the wok over high heat. Gently break up rice with your fingertips, add to wok and stir-fry, keeping the rice moving to prevent it sticking to the wok until warmed through. Add the beef mixture and stir-fry until hot, add remaining soy sauce to taste, spring onion and sesame oil and stir-fry to combine. Season to taste and serve hot.
The Carousel thanks BeefandLamb.com.au for this recipe.