Stir-Fried Beef& Kai Lan

Pork or chicken breast could be used instead of steak. 

Prep 20 mins (plus resting) • Cook 30 mins • serves 4

• 3½ cups water, plus ¼ cup extra • 2 cups long-grain rice, rinsed • ¼ cup vegetable oil

• 500 g beef fillet steak, thinly sliced • 5 cm ginger, finely chopped • 2 garlic cloves, crushed

• 1 bunch kai lan (Chinese broccoli), cut into 3 cm pieces • 250 g shitake mushrooms, thinly sliced

• 2 tbsps soy sauce • 2 tbsps rice wine (shao hsing) • 2 tsps cornflour • 1 tsp sesame oil 

1) In a saucepan, combine water and rice. Bring to a boil, covered, reduce heat to low and cook 10 mins. Set aside, covered, 10 mins.

2) In a wok or frying pan, heat oil on high. stir-fry steak in two batches 1 to 2 mins each. remove. Set aside. sitr-fry ginger and garlic 30 secs.

3) Add kai lan stems and mushrooms into wok. stir-fry 2 mins until just tender.

4) In a jug, mix extra water, soy, wine, and cornflour until smooth. Add to wok and stir-fry 2 to 3 mins until boiling and thickened.

5) Return steak to wok with remaining kai lan leaves. Stir-fry 1 to 2 mins to heat through. Drizzle with sesame oil and serve with rice.