Soy ginger beef with kimchi fried rice
(at time of publication)
- 2 teaspoons sesame oil
- 1 teaspoon reduced-salt soy sauce
- 120g beef steak (sirloin or scotch fillet), fat trimmed
- 1 spring onion, sliced
- 4cm piece fresh ginger, finely chopped or minced
- 3 stalks broccolini, sliced, or 1 cup broccoli florets
- ½ x 250g pouch ready-steamed brown rice
- 2 tablespoons kimchi, roughly chopped
- 2 cups chopped spinach or silver beet leaves
- ¼ cup edamame beans, thawed
- fresh chilli to serve (optional)
1 In a bowl, combine sesame oil and soy sauce. Rub over steak.
2 Heat a frying pan over high. Cook steak for 3-5 minutes until done to your liking. Set aside and keep warm.
3 Wipe out pan if needed, spray with oil and return to a medium heat. Add spring onion, ginger and broccolini and stir-fry for 2 minutes. Add rice and kimchi and stir-fry for 3-4 minutes. Stir in spinach and beans.
4 Slice beef thinly and add back to pan, along with any juices. Serve garnished with chilli, if desired.
Make it gluten free: Check soy sauce is gluten free.
Make it vegan: Substitute tofu strips for beef.
Make it low FODMAP: Choose broccoli florets instead of broccolini. Only use the green tips of the spring onion. Replace kimchi with 2 tablespoons of fermented red cabbage (sauerkraut).
Nutrition Info (per serve)
Total fat 25g
–Saturated fat 5g
Dietary fibre 11g
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