A fabulous quick stir fry made using beef mince (ground beef) <<-- No slicing meat! It's not saucy like usual stir fries, you don't need sauce because the beef mixes through the rice, and it has plenty of flavour! Recipe video is below so you can see how juicy and flavourful this looks. Unlike most stir fries, I make this in a large fry pan - more suitable for cooking the amount of beef I use in this recipe. Great recipe to add diced or julienned veggies!
1. If you can't consume alcohol, add 1/4 cup of chicken stock/broth. The sauce will take around 3 minutes to evaporate. The end result will be very similar.
2. This recipe calls for DARK soy sauce. It has more flavour than light and all purpose soy sauce, and makes the food a deeper brown colour. You can substitute with all purpose soy sauce, but the beef colour won't be as brown) or reduce to 2 tbsp if substituting with light soy sauce.
3. FROZEN RICE: Freezing rice is common practice in Asia. All my relatives in Japan do it! Use medium or short grain rice - they are slightly stickier than long grain, basmati, jasmine rice so they reheat better i.e. they don't dry out as much. To reheat the rice, sprinkle with water and microwave from frozen for 1/ 1/2 - 2 minutes.
The reason I've sharing this tip is because this stir fry is quicker to make than rice! So having serving size portions of rice in the freezer is pretty handy. :)
3. Nutrition per serving, excluding rice.