Beef and ginger fried rice

Rather than a new recipe, this is just a variation on the sticky ginger chicken recipe. Instead of chicken, I used scotch fillet beef (or rib eye to Americans) diced into 3 cm chunks. Otherwise the marinade and cooking method is the same as described in the recipe linked above.

On the side I had some left over roast vegetables (carrot, parsnip and mushroom) which I refried with some leftover basmati rice, toasted sesame seeds and a dash of dark soy sauce.

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