Ingredients
• 1 cup (200g) Sunrice Jasmine rice
• 1 tbs peanut oil
• 600g beef fillet, thinly sliced
• 1 red onion, cut into wedges
• 5cm ginger, cut into matchsticks
• 2 garlic cloves, thinly sliced
• 1/2 tsp Chinese five spice
• 1 bunch broccolini, cut into 5cm pieces
• 1 bunch asparagus, cut into 5cm pieces
• 1/4 cup (60ml) oyster sauce
• 1 tbs Chinese rice wine
• 1 cup coriander leaves
• 2 green onions, thinly sliced diagonally
Method
Step 1
Cook Sunrice Jasmine rice following packet directions. Spread rice over a large tray. Place in the freezer for 25 minutes or until rice cools and dries our slightly.
Step 2
Combine the beef, onion, ginger, garlic and five spice in a large bowl. Heat half the oil in a wok over high heat until just smoking. Add one-quarter of the beef mixture and stir-fry for 2 minutes or until browned. Transfer to a bowl. Repeat in 3 batches with remaining beef, reheating wok between each batch.
Step 3
Heat remaining oil in wok over high heat. Add broccolini and asparagus and stir-fry for 2 minutes or until just tender. Add rice and beef mixture and stir-fry for 2 minutes or until heated through. Add oyster sauce and wine; stir-fry for 2 minutes or until heated through. Remove from heat. Add half the coriander and toss to combine.
Step 4
Divide stir-fry among serving bowls. Sprinkle with remaining coriander and green onion, to serve.
