85 g Doongara rice
½ tsp cornflour
juice ½ orange
2 Tbsp boiling water
3 tsp salt-reduced soy sauce (or gluten-free soy sauce)
1 Tbsp honey
2 tsp olive oil
300 g lean beef rump steak trimmed thinly sliced
2 rosemary sprigs leaves removed
1 brown onion cut into thin wedges
1 clove garlic crushed
½ small red chilli seeded thinly sliced
200 g broccoli cut into small florets
1 large zucchini thinly sliced
1 Tbsp water
- Cook rice in a small saucepan of simmering water for 10-12 minutes, or until tender. Drain.
- Meanwhile, combine cornflour and juice in a small bowl. Stir in the water, soy sauce and honey. Set aside. Heat half the oil in a large wok over high heat until just smoking. Add beef and rosemary and stir-fry for 1-2 minutes or until beef is just cooked. Set aside.
- Heat remaining oil in the wok over medium-high. Add onion, garlic, chilli, broccoli and zucchini. Stir-fry for 2 minutes. Add water, cover and cook for 1-2 minutes or until vegetables are tender-crisp. Add sauce. Cook for 2-3 minutes or until slightly thickened. Toss in beef and juices. Serve with rice.