Recipe

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.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 2
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Ingredients

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

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

Notes

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

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