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Dietician Jess Spendlove Beef Stir-fry with Brown Rice
- Prep time 10Min
- Cook time 30Min
- Technique Stir Fry
- Meat Beef
- Cut Sirloin
- Serves 4
Try this quick and healthy Beef Stir-fry with Brown Rice recipe for a flavourful and nutrient-packed meal.
Ingredients
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500 g lean beef, sliced into thin strips
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1 cup brown rice
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2 tsp Extra Virgin Olive Oil (EVOO)
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2 tsp sesame oil
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Sesame oil to grease the pan
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1 long red chilli, chopped
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1 1⁄2 tsp freshly grated ginger
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1 bunch bok choy
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1 zucchini, sliced
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1 carrot, diced
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1 capsicum, sliced
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1 cup shitake mushrooms, sliced
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1⁄2 tsp gluten-free soy sauce
Method
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Cook the rice in a saucepan or rice cooker, as per instructions on packet or use microwave rice pack if time poor. If cooking, rice will take approximately 30 minutes.
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Whilst the rice is cooking, add EVOO and sesame oil to a pan. Once heated, add chilli and grated ginger and stir until fragrant. Add beef strips and stir-fry for 2 minutes.
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Reduce the pan to medium heat and add carrot, zucchini and capsicum and stir-fry for 2-3 minutes. Then add bok choy for a few more minutes until vegetables have wilted. Once all ingredients are cooked, return wok to high heat and add the rice.
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Add soy sauce to a small dish and top up with 1⁄4 cup water. Stir through soy sauce and water. Cook all ingredients for a further 5 minutes before serving.
Tips:
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Thin beef strips don’t take very long to cook, so have all of the vegetables prepped and ready to go before cooking the beef
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With your vegetables, you can change them up to suit your preference – always try and have a few different options and colours to maximise the micronutrient diversity. The different colours reflect the different micronutrient profiles making the meal nutritious and delicious.
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If you aren’t a big fan of chilli you can omit that and add in some ginger and garlic to change up the flavour profile.
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This meal can quickly become a 15-minute dinner recipe if you swap cooking the rice for a microwave rice cup option.
