Beef & Roasted Broccoli Rice Bowls
What You Will Need
Ingredients
- 250 g jasmine rice
- 1 broccoli cut into florets
- 2 tbsp olive oil
- 500 g beef stir-fry
- 3 cloves of garlic crushed
- 2½ cm fresh ginger finely grated
- 1 onion finely diced
- 3 tbsp Lee Kum Kee Gluten Fee Soy Sauce
- 2 tbsp Lee Kum Kee Panda Brand Gluten Free Oyster Sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 60 mL water
- 1 tsp cornflour
- 1 carrot cut into sticks
- ¼ cabbage shredded (about cup)
- 3 spring onions sliced
- 1 tbsp sesame seeds lightly toasted
- ½ tsp chilli flakes
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 220°C fan bake. Rinse the rice and cook according to packet instructions.
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Toss the broccoli with olive oil, salt, and pepper. Spread on a baking tray and roast for 15 minutes until tender and lightly charred.
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While the broccoli cooks, heat a large frying pan over medium-high heat. Add the beef and cook until browned, breaking it up as it cooks. Add the crushed garlic, ginger, and onion, and cook for another 2–3 minutes until fragrant and softened.
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In a small bowl, mix together the gluten free soy sauce, gluten free oyster sauce, brown sugar, rice vinegar, and 60 ml water. Pour into the pan with the beef and stir to combine.
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Mix the cornflour with 1 tablespoon water to form a slurry, then stir it into the beef mixture. Simmer for 2–3 minutes until the sauce thickens and coats the beef.
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Fluff the rice with a fork and divide between bowls. Top with the beef mixture, roasted broccoli, carrot, cabbage, and spring onions. Sprinkle with sesame seeds and chilli if desired.