Asian Beef & Veggie Stir-Fry
with Garlic Rice & Spring Onions
- Milk
- Sesame
- Gluten
- Molluscs
- Wheat
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This dish is a delightful combination of bright Asian greens, tender beef and garlicky rice, with the feel-good factor of cooking a delicious meal from scratch.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
capsicum
1
carrot
1 bunch
Asian greens
2 bunch
spring onions
1 knob
ginger
1 sachet
mixed sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
beef strips
Not included in your delivery
Olive Oil
20 g
butter
(Contains: Milk)
1.5 cup
water (for the rice)
¼ tsp
salt
1 tbs
soy sauce
(Contains: Gluten, Soy)
½ tbs
honey
1 tsp
rice wine vinegar
¼ cup
water (for the sauce)
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the capsicum into thin strips. Slice the carrot into thin strips. Roughly chop the Asian greens. Thinly slice the spring onion. Finely grate the ginger (unpeeled).
In a small bowl, combine the mixed sesame seeds, ginger, oyster sauce, soy sauce, honey, rice wine vinegar and water (for the sauce). Set aside.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the capsicum and carrot until softened, 5-6 minutes. Add the Asian greens and 1/2 the spring onion and cook until tender, 1-2 minutes. Transfer to a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef, in batches, tossing until browned, 1-2 minutes. Return the beef strips and veggies to the pan with the sauce. Cook until slightly reduced, 30 seconds.
Divide the garlic rice between bowls and top with the beef and veggie stir-fry. Garnish with the remaining spring onion.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Asian-inspired dish, though some found it a bit bland and suggested adding extra ginger or chilli for more kick.
- Ease of prep: Quick and simple to prepare, with garlic rice adding a delicious aroma and flavour boost to the meal.
- Suggestions: Some recommend reducing sauce cooking time to keep beef tender, and adding extra veggies like broccolini or snow peas for variety.
- Leftovers: Several found the portions generous, with enough for multiple meals, though a few wanted more meat or sauce.
- Meat quality: Some found the beef strips tough or chewy; marinating in bicarb soda or using a different cut might help.
