Name: Beef, Mushroom and Ancient Grain Stir-Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 600 g beef rump steak fat trimmed sliced into strips; 2 x 250 g 7 Ancient Grains microwave rice mix; 2 tbs vegetable oil; 2 garlic cloves crushed; 2 spring onions cut into 3-4cm pieces; 1 spring onion *to serve *extra; 1 bunch broccolini cut into 3-4cm pieces; 200 g Brussels sprouts thinly sliced; 300 g mixed mushrooms sliced; 2 tbs light soy sauce; 2 tbs oyster sauce; 1 pinch chilli sliced *to serve

by Jaime Chambers/Australian Beef Last updated on 07/10/2019

Quick and easy to prepare, this stir-fry takes the stress out of midweek meals. - Jaime Chambers/Australian Beef

Ingredients

600 g beef rump steak fat trimmed sliced into strips
2 x 250 g 7 Ancient Grains microwave rice mix
2 tbs vegetable oil
2 garlic cloves crushed
2 spring onions cut into 3-4cm pieces
1 spring onion *to serve *extra
1 bunch broccolini cut into 3-4cm pieces
200 g Brussels sprouts thinly sliced
300 g mixed mushrooms sliced
2 tbs light soy sauce
2 tbs oyster sauce
1 pinch chilli sliced *to serve

Method

Step 1

Prepare microwave grains according to packet instructions and set aside.
Step 2

Meanwhile, place beef in a large bowl or snap-lock bag, add half the oil and toss to coat. Heat a large wok or non-stick frying pan over high heat. Stir-fry beef in batches for 1-2 minutes or until browned. Set aside on a plate.
Step 3

Add remaining oil to wok over a medium-high heat. Add garlic and onions, and stir-fry for 1 minute. Add broccolini and Brussels sprouts, and stir-fry for 2-3 minutes. Add mushrooms and stir-fry for 1 minute. Stir in sauces and two tablespoons water and cook for 1 minute. Return beef to wok, add ancient grains and toss to heat through. Season with salt and pepper.
Step 4

Garnish with spring onions, coriander and chilli.

Recipe Notes

from Australia’s Best Recipes team

Beef mince would be a delicious substitute for rump in this recipe.

When stir-frying the meat, wait at least 30 seconds before tossing or stir-frying. This gives the meat a chance to brown giving it good colour and rich flavour. The second side will take a little less time to cook.

Once you return the meat to the wok, take care that it does not boil in the liquid or it will toughen. Stir-fry only to combine and warm through.

If you like the sound of this recipe, you might also like this Meatball, Zucchini and Chickpea Soup.