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Current Position:Home » News » Recipes & Cooking » Topic

Beef, mushroom and ancient grain stir-fry

Zoom in font  Zoom out font Published: 2018-09-13  Views: 3
Core Tip: Prep time: 10 minsCooking time: 15 minsIngredients for four: 600g beef rump steak, fat trimmed, cut into strips 2 x 250g packets microwave 7 ancient grains 2 tbsp vegetable oil 2 garlic cl
 Prep time: 10 mins

Cooking time: 15 mins

Ingredients for four:

  • 600g beef rump steak, fat trimmed, cut into strips
  • 2 x 250g packets microwave 7 ancient grains
  • 2 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 2 green onions, cut into 4cm lengths +extra, thinly sliced, to serve
  • 1 bunch broccolini, cut into 4cm lengths
  • 200g brussels sprouts, thinly sliced
  • 300g mixed mushrooms, sliced
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • Sliced chilli, to serve, if desired

Method

  1. Prepare microwave grains according to packet instructions. Set aside.
  2. Meanwhile, place beef in a large bowl or snap-lock bag, add half the oil and toss to coat. Heat a large wok or non-stick frying pan over high heat. Stir-fry beef, in batches, for 1-2 minutes or until browned. Set aside on a plate.
  3. Add remaining oil to wok or pan over medium-high heat. Add garlic and onions and stir-fry for 1 minute. Add broccolini and brussels sprouts and stir-fry for 2-3 minutes. Add mushrooms and stir-fry for 1 minute. Stir in sauces and 2 tablespoons water and cook for 1 minute. Return beef to wok, add ancient grains and toss to heat through. Season.
  4. Serve stir-fry topped with extra green onions and coriander sprigs.

Tips

  • Beef mince would be a delicious substitute for rump in this recipe.
  • When stir-frying the meat wait at least 30 seconds before tossing or stir-frying. This gives the meat a chance to brown, giving it good colour and flavour. The second side will take a little less time to cook.
  • Once you return the meat to the wok, take care that it does not boil in the liquid or it will toughen. Stir-fry only to combine and warm through.



Recipe from australianbeef.com.au

 
 
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