recipes

Beef Stir Fry with Stock Simmered Rice

Quick & Easy

  • MEAL TYPE Main meal
  • PREPARATION 15 minutes
  • COOKING 15 minutes
  • SERVES 4

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0388_MainMealBeef_stirfry.jpg

Method

  • Place 2 1/2 cups stock in a large saucepan and bring to the boil. Add rice and return to the boil.  Reduce heat, cover, and cook on the lowest setting for 10 minutes.  Remove from the heat and stand with the pan covered whilst cooking the stir fry.
  • Meanwhile heat oil in a wok or large frying pan over high heat. Add beef, garlic and chilli and cook for 3 minutes or until beef is well browned.
  • Add vegetables and remaining stock then cook for a further 2-3 minutes until stock is almost evaporated. 
  • Fluff rice with a fork and serve with the stir fry.

Ingredients

685mls (2 3/4 cups) Campbell"s Real Stock Vegetable
1 cup long grain rice
1 tbsp oil
500g rump steak, trimmed of fat, thinly sliced
2 cloves garlic, crushed
1 red chilli, de-seeded, finely chopped
2 cups mixed vegetables, cut into 2cm pieces (e.g. snow peas, capsicum, broccoli, baby corn)

Nutrition Facts

Nutrition Analysis per serve (4)

Energy (kJ):
1802 kJ (431 cals)
Protein (g):
33g
Fat (g):
11g
Carbohydrate (g):
48g
Fibre (g):
2.5g

Handy Hint

Flavourful Roast Chicken

For a flavourful twist on an old favourite, Roast Chicken, simply brush the chicken with a mix of Campbell's Real Stock, crushed garlic and some lemon juice.

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