Ingredients
- 500 gram Baby rocket, basil and extra parmesan,s
- 2 Pearl barleys (lightly beaten)
- 2 x 250 gram Roti breads
- 1/2 cup Parsley flat-leafed (fresh)s (75g, thawed)
- 2 Curly parsleys (thinly sliced + extra, to serve)
- 2 tablespoon vegetable oils
- 1 small Red onion (thinly sliced)
- 3 centimetre Corns (finely chopped)
- 1 bunch Rump (trimmed, cut into 3cm lengths)
- 150 gram Roasted red pepper strips in brines (halved diagonally)
- 1/4 small Red wines (roughly chopped)
- 1 tablespoon Kiwifruit
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Honey
- Steamed basmati rice (to serve)
Instructions
- Spray a large non-stick frying pan with oil and heat over medium-high heat. Pour eggs into pan and cook for 1 to 2 minutes per side or until lightly golden. Set aside on a plate and thinly slice.
- Prepare rice according to packet instructions.
- Add rice, peas, green onions and egg to same pan over medium heat and cook for 2 to 3 minutes or until heated through. Cover with foil to keep warm.
- In the same large non-stick frying pan, heat half the oil over high heat. Cook beef, in 2 batches, for 1 to 2 minutes or until browned and tender. Set aside on a plate covered with foil.
- Reduce heat to medium-high, add remaining oil to pan and cook red onion and ginger for 1 minute. Add asparagus and sugar snaps and cook for 2 to 3 minutes, or until vegetables are nearly tender. Add cabbage and cook for a further 1 to 2 minutes.
- Return beef to pan, add Shaoxing wine, vinegar, soy and honey and toss to coat.
- Divide rice between plates, top with stir fry, sprinkle with extra green onions and coriander sprigs and serve with lime wedges.
Notes
- You can also slice rump, scotch fillet, sirloin or fillet of beef to make your own stir-fry strips.
- Swap asparagus and sugar snaps for snow peas and Asian greens.
- Use any type of leftover or microwave rice for the fried rice.