Wok Fried Asian Beef and Rice
1121kcal
Ingredients
Beef Mince
- 500 g beef mince
- 2 tbsp crushed garlic
- 2 tbsp crushed ginger
- 1 onion thinly sliced
- 3 tbsp peanut oil divided
- Salt and freshly cracked black pepper
Sauce
- ½ cup light soy sauce
- ½ cup kecap manis
- ½ cup oyster sauce
- ½ cup Chinese cooking wine
- ¼ cup cornflour
- 2 tbsp brown sugar
Vegetables
- 2 cups mixed stir-fry vegetables cabbage, wombok, spinach, corn, carrot, red capsicum – any mix works
- 3 small fresh red chillies finely sliced
- fresh coriander chopped, to taste
- 2 cups white rice
- Chilli oil to taste, or dried chilli flakes
- Chopped peanuts optional
Equipment
- Wok or large heavy-based frying pan
- Medium saucepan with lid (for rice)
- Measuring cups and spoons
- Jar with lid (for sauce)
- Wooden spoon or spatula
Method
Rice
- Cook rice according to packet instructions. Keep warm.
Wok
- Heat a wok over high heat until smoking hot. Add 1 tablespoon peanut oil.
- Add the garlic and ginger and stir for 1 minute.
- Add beef mince and remaining peanut oil. Fry on high heat for 2 minutes, breaking up the mince and allowing it to brown.
Sauce
- Place all sauce ingredients into a jar, secure the lid and shake vigorously for 30 seconds until the cornflour is fully dissolved.
Caramelise Meat
- Pour sauce into the wok, over the beef mixture and leave undisturbed for 1 minute to begin thickening.
- Add stir-fry vegetables and chillies, then cook on high for 5 minutes, stirring only occasionally to prevent burning and encourage deep caramelisation.
Serve
- Spoon wok-fried beef generously over rice. Finish with fresh coriander, chilli oil to taste, and chopped peanuts if using. Serve hot.
Nutrition
Calories1121kcalCarbohydrates142gProtein37gFat41gSaturated Fat12gPolyunsaturated Fat6gMonounsaturated Fat18gTrans Fat2gCholesterol89mgSodium3247mgPotassium958mgFiber7gSugar34gVitamin A5206IUVitamin C64mgCalcium129mgIron6mg