Dinner ideas

Beef and vegetable stir-fry

It doesn't get much more wholesomely satisfying than whipping up this simple stir-fry for lunch or dinner.
beef and vegetable stir-fryAustralian Women's Weekly



1.Combine rice and measured water in a medium pan; cover, bring to the boil. Reduce heat to very low, cook for about 6 minutes or until rice is tender Stand covered for 5 minutes.
2.Meanwhile, heat half of the oil in a wok; stir-fry beef, in batches, until browned. Remove from wok.
3.Heat remaining oil in same wok; stir-fry gai lan stems, mushrooms and garlic until tender. Add gai lan leaves, honey sauce and water; stir-fry until hot. Stir in coriander. Season to taste with extra soy sauce, if needed.
4.Serve stir-fry with rice, topped with extra coriander, if desired.

You can use Asian green of your choice in place of the Dallas, if preferred. Not suitable to freeze or microwave.


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