Recipe: Chilli beef stir-fry with broccoli and peanuts

4.3-5 9

How to Make:

Place the fish sauce, lime juice and sugar in a bowl. Stir until sugar dissolves. Set aside.
Heat half the oil in a large wok over high heat. Stir-fry the beef, breaking up lumps with a wooden spoon, for 3-4 minutes or until golden. Transfer to a plate. Set aside.
Heat remaining oil in wok over high heat. Add onion. Stir-fry for 2 minutes. Add garlic, ginger and chilli. Stir-fry for 30 seconds or until aromatic. Add eggplant and stir-fry for 3 minutes or until golden. Add broccoli and water. Stir-fry for 2 minutes or until tender crisp. Add pak choy and stir-fry for 1 minute.
Return beef and fish sauce mixture to wok. Stir-fry until combined and heated through. Sprinkle with peanuts and serve with rice and lime wedges.

Time for preparing:

15 min.

Servings:

2 teaspoons fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar
2 teaspoons macadamia or peanut oil
500g extra-lean beef mince
1 red onion, finely chopped
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
2 long red chillies, deseeded, finely chopped
1 (about 400g) eggplant, trimmed, cut into 2cm pieces
350g broccoli, cut into florets
2 tablespoons water
1 large bunch pak choy, trimmed, cut into 2cm pieces
2 tablespoons chopped roasted unsalted peanuts, to serve
250g Uncle Ben's® Microwave Brown Rice, heated following packet instructions, to serve
Lime wedges, to serve