Beef, broccoli & almond stir-fry

Preparation Time 20 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
* 215g (1 cup) doongara rice
* 1 tbs canola oil
* 300g lean beef rump steak, thinly sliced across the grain
* 1 brown onion, halved, cut into thin wedges
* 120g green beans, topped, diagonally sliced
* 330g broccoli, cut into florets
* 2 tbs water
* 2 garlic cloves, crushed
* 2 tsp finely grated fresh ginger
* 1 tbs sweet chilli sauce
* 1 tbs soy sauce
* 1 tbs hoisin sauce
* 2 tbs toasted slivered almonds


Method
1. Cook the rice in a large saucepan of boiling water for 12-15 minutes or until just tender. Drain well.
2. Meanwhile, heat half the oil in a large wok over high heat until just smoking. Add one-third of the beef and stir-fry for 2 minutes or until brown. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef, reheating wok between batches.
3. Heat the remaining oil in the wok until just smoking. Add the onion, beans and broccoli, and drizzle with water. Stir-fry for 5 minutes or until beans are bright green and tender crisp. Add the garlic, ginger, sweet chilli sauce, soy sauce and hoisin sauce, and stir-fry for 1 minute or until aromatic. Add the beef and stir-fry for 1 minute or until heated through. Remove from heat.
4. Divide the rice among serving bowls. Top with beef stir-fry and sprinkle with almonds. Serve immediately.

Source
Australian Good Taste - Page 112
Recipe by Tracy Rutherford