Add the red rice to a large pan of boiling water, cook, stirring occasionally, for about 25 minutes or until the rice is just tender; drain.
Meanwhile, heat half the oil in a wok or a large fry pan; stir-fry the beef, in batches, until browned all over; remove from the wok.
Heat the remaining oil in the wok, stir-fry the broccoli and garlic until vegetables are just tender.
Add the combined cornflour, water, sauces, sesame oil and rice wine vinegar to the wok Bring to the boil then return the beef then the snow peas to the wok, stir-fry until heated through. Serve with the rice.
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|Serving Size: 1 (410g)|
|Recipe Makes: 4|
|Calories from Fat: 130 (22%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 63mg||19 %|
|Sodium 728.7mg||25 %|
|Potassium 1136.2mg||30 %|
|Total Carbohydrate 73.9g||22 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 67.8g|
|Protein 43.5g||62 %|
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Calories per serving: 604
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