2 cups (400g) jasmine rice
spray oil for cooking
500g rump steak, cut into thin strips
2 tsp freshly cracked black pepper
1 clove garlic, crushed
3 green onions (shallots), sliced
500g packet frozen mixed stirfry vegetables
1 bunch baby bok choy, coarsely chopped
¼ cup (60mL) oyster sauce
¼ cup (40g) blanched almonds, toasted
½ cup (20g) fresh coriander leaves
35 minsTime total
- Cook rice in a large saucepan of boiling water for about 12 minutes or until tender. Drain well and keep warm.
- Spray a nonstick wok or frying pan with oil and heat on high. Stirfry meat and pepper in 2 batches for 2–3 minutes or until well browned and tender. Remove from wok.
- Reheat wok, spray with oil; add garlic and green onion and stirfry for 1 minute or until spring onion is soft. Add remaining vegetables and stirfry for about 5 minutes or until tender but still crisp; add oyster sauce and stir through.
- Return beef to wok and stir until heated through; stir in nuts and coriander leaves; serve immediately with rice.