Description
Serve this Beef and Onion Stir Fry with sesame oil, fresh coriander leaves on a bed of steamed rice and enjoy a meal packed with umami, slightly sweet, and absolutely delicious!
Ingredients
600g beef stir-fry strips
1/2 cup kecap manis
2 cm piece ginger, grated
Pepper, to taste
300g white rice, uncooked
1/4 cup olive oil
1 red onion, cut into thin wedges
280g mushrooms, sliced
2 heads broccoli, trimmed and cut into florets
2 teaspoon crispy chilli oil (optional)
1/2 cup coriander leaves, roughly chopped
1 tablespoon sesame oil
Instructions
Marinate the beef:
In a mixing bowl, combine the beef, kecap manis, ginger, and pepper. Toss to coat, cover, and refrigerate for 30 minutes (or at least 5 minutes if short on time). If prepping ahead, marinate in the morning and leave covered in the fridge all day. Drain, reserving the marinade.
Cook the rice:
Prepare rice according to packet instructions and keep warm. Or use microwaveable rice if short on time.
Sear the beef:
Heat 2 teaspoons of oil in a wok over high heat. Stir-fry the beef in batches, adding more oil as needed. Set the cooked beef aside.
Stir-fry the veggies:
Add the remaining oil to the wok. Stir-fry the onion for 1 minute, then add the mushrooms and broccoli. Cook for 2 more minutes, stirring frequently.
Bring it all together:
Return the beef and reserved marinade to the wok. Stir-fry for 1-2 minutes, until the sauce is bubbling hot.
Finish and serve:
Remove from heat, stir through coriander, crispy chilli oil and sesame oil, and serve immediately over warm rice.
