Chinese five-spice beef

20 Min
very easy
4 People
Rating starstarstarstarstar
Super quick and easy beef and wombok stir-fry flavoured with Chinese five spice and served over rice.

No beef option - beef mince is replaced with chicken mince.
1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Heat a large frypan with oil (see notes) over medium-high heat. Add beef mince and cook for 8 minutes, until dry and browned.

3. In the meantime, thinly slice wombok and spring onions (see notes). Julienne (or grate) carrot, grate ginger to yield roughly 1 tbsp. Keep separate.

4. Add crushed garlic to beef mince along with ginger, spring onions and 1 1/2 tsp five spice.

5. Stir in 3 tbsp soy sauce, 1/2 tbsp sugar and 1 cup water.
Add wombok and carrot, cover and cook for 5 minutes or until wilted to you liking. Season to taste with black pepper.

6. Serve Chinese beef over rice.

Use the rice tub to quickly measure up x 1.5 amount of water.

We used sesame oil for this dish but any neutral oil works well too!

Use both the green and white part of the spring onions. Keep a few green ends for garnish if you like!

No beef option - beef mince is replaced with chicken mince.
Basmati rice 300g
Beef mince 600g
Baby wombok 1/2
Spring onions 1 bunch
carrot 1
Ginger 40g

From your pantry:
oil (sesame or other), pepper, soy sauce, sugar (or honey), 1-2 garlic cloves, Chinese five spice