Cantonese Beef Stir Fry with Mushrooms & Brown Rice

Cook Rice:

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 28 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and set aside, with the lid on or covered in a warm place.

Prepare Ingredients:

While the rice cooks, wash the fresh produce. Trim and discard the mushroom stems; thinly slice the caps. Thinly slice carrot on an angle. Remove and discard the root ends of the spring onion; thinly slice on an angle, separating the white bottoms and green tops. Remove and discard the cabbage core; thinly slice the leaves. Peel and mince the ginger. Slice the steak into 1 cm strips.

Start Vegetables:

In a large non stick pan, heat olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the carrots and cook, stirring occasionally, 1 to 2 minutes, or until slightly tender.

Add Cabbage & Aromatics:

To the same pan, add the cabbage, ginger and white bottoms of the spring onions. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Transfer to a bowl and set aside. Wipe out the pan.

Cook Beef:

Place the cornflour in a medium bowl. Add the beef and season with salt and pepper; toss to coat. In the same pan used to cook the vegetables, heat oil on medium-high until hot. Add the beef and cook, stirring occasionally, 3 to 5 minutes, or until browned and cooked through.

You Plate It:

Add the soy sauce, black bean sauce and cooked vegetables to the pan; stir to thoroughly combine. Cook, stirring frequently, 2 to 3 minutes, or until heated through. Turn off the heat. Season with salt and pepper to taste. Transfer to a serving dish. Serve with the cooked rice on the side. Garnish with the green tops of the spring onions. Enjoy!