A sticky hoisin and honey sauce and a sprinkle of crunchy noodles are the secrets to this vegie-packed stir-fry.
Ingredients (serves 4)
- 300g (1 1/2 cups) jasmine rice
- 750ml (3 cups) cold water
- 1 1/2 tbs rice bran oil or vegetable oil
- 400g beef stir-fry strips
- 1 brown onion, halved, cut into thin wedges
- 1 medium carrot, peeled, thinly sliced
- 125g baby corn, halved lengthways
- 125g green round beans, trimmed, halved
- 2 tbs cold water, extra
- 2 tbs soy sauce
- 1 tbs hoisin sauce
- 1 tbs fresh lime juice
- 2 tsp honey
- 40g (1/2 cup) Chang’s Crunchy Noodles
Place the rice in a large sieve. Rinse under cold running water for 15 seconds or until the water runs clear. Drain. Bring the water to the boil in a large saucepan over high heat. Stir in the rice. Cover and bring to the boil. Reduce heat to very low. Cook for 15 minutes. Set aside, covered, for 5 minutes. Use a fork to separate the grains.
Meanwhile, heat a wok over high heat. Add 1 teaspoon of oil. Swirl to coat. Add one-third of the beef and stir-fry for 2 minutes. Transfer to a plate. Repeat, in 2 more batches, with remaining oil and beef, reheating the wok between batches.
Heat remaining oil in wok. Add onion and reduce heat to medium-high. Stir-fry for 2 minutes or until soft. Add carrot, corn and beans. Stir-fry for 3 minutes. Add the extra water and stir-fry for 1 minute or until the water evaporates and the vegetables are tender crisp.
Combine the soy sauce, hoisin sauce, lime juice and honey in a small bowl. Add the beef and soy sauce mixture to the wok and toss to combine.
Divide the rice among serving bowls. Top with the stir-fry and sprinkle with the noodles. Serve immediately.
Cook’s tip: Stir the rice when you add it to the pan – this stops it clumping together.