Quick Beef and Vegetable Stir Fry with Red Rice

Recipe by: Martyna Angell

Looking for a quick takeaway alternative with a healthier base? Red rice lends itself well to all kinds of cuisines and dishes, including stir fries. For best results, remove the beef strips from the fridge about 30 minutes before cooking.

Serves: 4

Ingredients:

• ½ cup The Rice Company Red Rice
• 1 cup water
• 3 cups frozen vegetables (carrots, broccoli, green beans or a stir fry mix)
• 500g beef strips
• 2 tablespoons olive oil
• 1/4 cup oyster sauce
• 2 tablespoons soy sauce
• Black pepper, to taste

Method:

1. Rinse the red rice in a sieve under cold water until the water runs clear. Then, place the rinsed rice in the rice cooker with 1 cup of water and cook according to the rice cooker's instructions.
2. Meanwhile, place frozen vegetables in a large microwave-safe bowl, add ¼ cup water, cover and microwave for 2 minutes to defrost. Strain away excess water.
3. In a large skillet or wok, heat the oil over medium-high heat.
4. Add the beef strips to the skillet and cook until browned on all sides. Remove the beef from the skillet and set aside.
5. Return skillet to heat. Add the defrosted vegetables to the skillet and cook until they are heated through and slightly tender. This should take about 3 minutes.
6. Return the cooked beef to the skillet with the vegetables and stir to combine. In a small bowl, mix together the soy sauce and oyster sauce. Pour the sauce over the beef and vegetables. Stir well to coat everything evenly. Season with pepper to taste.
7. Once the red rice is cooked, fluff it with a fork and divide it among serving bowls. Serve the beef and vegetable stir-fry over the bed of red rice.