Beef, mushroom & ancient grain stir-fry
By Australian Beef.
Quick and easy to prepare, this stir-fry takes the stress out of midweek meals.
Preparation time: 10 minutes
Cooking time: 15 minutes
- 600g beef rump steak, fat trimmed, cut into strips
- 2 x 250g packets microwave ancient grains
- 2 tbsp vegetable oil
- 2 garlic cloves, crushed
- 2 shallots, cut into 4cm lengths +extra, thinly sliced to serve1 bunch broccolini, cut into 4cm lengths
- 200g brussel sprouts, thinly sliced
- 300g mixed mushrooms, sliced
- 2 tbsp light soy sauce, 2 tbsp oyster sauce, Sliced chilli to serve, if desired
- Prepare microwave grains according to packet instructions and set aside.
- 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.
- Add remaining oil to wok over a medium-high heat. Add garlic and onions and stir-fry for 1 minute. Add broccolini and brussel sprouts and stir-fry for 2-3 minutes. Add mushrooms and stir-fry for 1 minute. Stir in sauces and two tablespoons water and cook for 1 minute. Return beef to wok, add ancient grains and toss to heat through. Season with salt and pepper.
- Serve stir-fry topped with extra shallots and coriander sprigs
- 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 rich 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.