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Curtis Stone's stir-fried rice with steak and vegetables recipe
Curtis Stone's stir-fried rice with steak and vegetables recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Curtis Stone's quick and flavorful stir-fried rice is a family favorite, ready in just 20 minutes with a mix of veggies and protein.
Ingredients:
  • 300g No Added Hormones Beef Scotch Fillet Steak
  • 125.00 ml chopped brown onion
  • 15g minced peeled ginger
  • 4 garlic cloves, chopped
  • 125.00 ml chopped peeled carrots
  • 125.00 ml chopped red capsicum
  • 125.00 ml small broccoli florets
  • 4 kale leaves, trimmed, chopped
  • 125.00 ml snow peas, trimmed, chopped
  • 400.00 gm cooled cooked brown rice
  • 48.80 gm oyster sauce
  • 42.00 gm soy sauce
  • 1 tsp sesame oil
  • 4 extra-large Free Range Eggs, fried sunny-side up
  • Chilli sauce, to serve (optional)
Instructions:
  • Preheat a chargrill to medium-high heat. Grill the steak for 2 minutes on each side for medium-rare or until nicely caramelized to your preference. Allow the steak to rest. Slice into bite-sized pieces.
  • Heat a large heavy-based saucepan over high heat. Add olive oil and allow it to heat until smoking. Stir in the onion for 30 seconds, followed by the ginger and garlic for another 30 seconds. Add carrots and stir-fry for 1 minute, then toss in capsicum for 30 seconds. Incorporate broccoli for 30 seconds, followed by kale for another 30 seconds. Finally, mix in the snow peas and rice, and stir-fry for 1 minute.
  • Combine the steak pieces with the rice mixture in the pan and stir-fry briefly. Mix in the oyster sauce, soy sauce, and sesame oil. Stir-fry until the rice is heated through and everything is well combined. Season with salt to taste.
  • Serve the fried rice on individual plates, then add a fried egg on top of each serving. If desired, drizzle with chili sauce for additional flavor.

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