Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 capsicum, seeded, thinly sliced
- 2 carrot, cut into batons
- 1 red chilli, deseeded and finely sliced
- 200grams snow peas, halved
- 3 green onions, thinly sliced
- 30milliliter rice wine vinegar
- 15milliliter oyster sauce
- 60milliliter salt reduced soy sauce
- 450grams microwave brown rice
- 600grams oyster blade, trimmed, sliced into to 1cm strips
- 1 garlic clove, finely diced
- 20milliliter vegetable oil
Nutrition per serving
2380kJ / 570Cal
2380 Kilojoules or 570 Calories
27% of daily energy intake*
Protein
40.8grams
Fat
24.0grams
Carbs
46.2grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place oyster, soy sauce, garlic and chili in a bowl; marinate beef for 10 minutes
Step 2 of 5
Whisk together the rice wine vinegar and olive oil, season with salt and pepper, set aside. Cook rice according to packet instructions and toss through one third of white wine vinaigrette.
Step 3 of 5
Drain beef, reserving the marinade. Heat vegetable oil in a large wok or non-stick frying pan over high heat, cook beef and capsicum for 5 to 6 minutes turning, transfer to a plate.
Step 4 of 5
Add the reserved marinade to the pan and reduce until it thickens.
Step 5 of 5
To serve, scoop rice into bowls, toss the remaining vinaigrette through the carrots and peas and arrange over one half of the rice. Add the beef and capsicum to the other half. Drizzle with marinade reduction and sprinkle with green onions, to serve.
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