Stir-fried beef and brown rice with carrot and cucumber pickle

Step 1

Cook rice according to packet instructions. Make carrot and cucumber pickle.

Step 2

Heat 1 teaspoon of the oil in a wok over high heat; add half the egg, swirl wok to make a thin omelette. Cook, uncovered, until egg is just set. Remove from wok; roll tightly, cut into thick strips. Repeat process with another 1 teaspoon of the oil and remaining egg. Roll tightly; cut into thin strips.

Step 3

Heat remaining oil in wok; stir-fry garlic and ginger until fragrant. Add mince; cook, stirring, until beef is browned. Add sauce; stir-fry until heated through. Remove from wok.

Step 4

Stir-fry cabbage in wok, adding a little water if needed, until tender. Return beef to wok with rice and mint; stir-fry until hot.

Step 5

Drain carrot and cucumber pickle; serve rice topped with pickle, omelette and onion.