Stir-fried beef and brown rice with carrot and cucumber pickle

This tasty Asian inspired stir-fry makes a great mid-week family dinner. The beef mince is spiced to perfection, and complimented beautifully by fresh veggies and herbs, which all sit atop a bed of filling brown rice.

Serves 2

Prep

10M

Cook

20M

Total

30M

Ingredients

250 gram packet microwave brown rice

1 tablespoon olive oil

2 eggs, beaten lightly

1 clove garlic, crushed

1 tablespoon grated fresh ginger

200 gram lean minced (ground) beef

2 teaspoon oyster sauce

2 cup (160g) shredded cabbage

2 tablespoon shredded fresh mint leaves

1 green onion (scallion), sliced thinly

1 cup (80ml) rice wine vinegar

2 tablespoon caster (superfine) sugar

1/4 teaspoon dried chilli flakes

1 small_piece carrot (70g), cut into matchsticks

1 lebanese cucumber (130g), seeded, cut into matchsticks

Method

1.Cook rice according to packet instructions. Make carrot and cucumber pickle.

2.Heat 1 teaspoon of the oil in a wok over high heat; add half the egg, swirl wok to make a thin omelette. Cook, uncovered, until egg is just set. Remove from wok; roll tightly, cut into thick strips. Repeat process with another 1 teaspoon of the oil and remaining egg. Roll tightly; cut into thin strips.

3.Heat remaining oil in wok; stir-fry garlic and ginger until fragrant. Add mince; cook, stirring, until beef is browned. Add sauce; stir-fry until heated through. Remove from wok.

4.Stir-fry cabbage in wok, adding a little water if needed, until tender. Return beef to wok with rice and mint; stir-fry until hot.

5.Drain carrot and cucumber pickle; serve rice topped with pickle, omelette and onion.

Omit the rice and serve the beef and pickle mixtures in lettuce leaves, if you like. To cook your own brown rice you will need to boil ¾ cup (150g) brown rice in water for 25 minutes or until tender; drain well
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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