Plum and Hoisin Beef with Sticky Rice and Stir-Fried Greens

Plum and Hoisin Beef with Sticky Rice and Stir-Fried Greens
  • 4 servings
  • 10 minutes to prepare
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Ingredients

  • For the plum and hoisin beef:
  • A drizzle sesame oil
  • 400g flat iron steak, sliced into strips
  • 4 plums, stoned and sliced into 6 wedges
  • 2tbsp hoisin sauce
  • 2 limes, juice only
  • 2tbsp honey
  • 2tbsp soy sauce
  • 4 spring onions, sliced into inch long pieces
  • For the stir-fried greens:
  • A drizzle sesame oil
  • 200g cabbage, shredded
  • 200g cavolo nero, shredded
  • 150g kale, shredded
  • 1 red chilli, sliced
  • 2 garlic cloves, sliced
  • To Serve:
  • 2x 250g sticky rice pouches
  • 2tsp sesame seeds

Instructions

Method:

  1. Heat a drizzle of sesame oil in a non-stick frying pan or wok over a medium-high heat. Add the steak and sear for 2 minutes stirring to flash fry the steak on both sides.
  2. Remove the steak and set to one side.
  3. Add the plums, hoisin sauce, lime juice, honey and soy sauce to the pan, add 50ml of water and mix. Bring to the boil and boil for 5 minutes to reduce the sauce and cook the plums.
  4. Add the steak back into the pan and the spring onions, cook for a further 2 minutes and set to one side to keep warm.
  5. Heat a drizzle of sesame oil in a non-stick frying pan or wok over a medium-high heat.
  6. Add the shredded cabbage, cavolo nero, kale, red chilli and garlic to the pan. Stir-fry over a medium-high heat for 3-5 minutes.
  7. Cook the sticky rice pouches as per the pack instructions.
  8. Divide the rice between 4 warmed serving plates. Add a serving of plum and hoisin beef and stir-fried greens. Garnish with sesame seeds and serve.

Chef’s Tip:

Sirloin and rump steak work equally as well for this recipe.

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