Beef & Veggie Stir Fry
with Rice & Crushed Peanuts
- Peanuts
- Soy
- Sesame
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Garlic Paste
1 packet
White Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Sweet Chilli Sauce
1 sachet
Chilli Flakes
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy)
250 g
Beef Mince
1 packet
Japanese Dressing
(Contains: Soy, Sesame)
1 packet
Green Veg Mix
Cooking Steps
• Rinse and drain white rice. To a medium saucepan, add the water and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. • Stir Japanese style dressing through rice.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, in a small bowl, combine sweet chilli sauce, plant-based Asian mushroom sauce and the vinegar. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook green veg mix, tossing occasionally, until tender, 4-5 minutes. • Add garlic paste, and cook, until fragrant, 1 minute. Transfer to a bowl.
• Return frying pan to medium heat (no need to add oil to the pan!). • When the pan is hot cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Remove pan from heat then add sauce mixture, cooked veggies and a splash of water, tossing to combine.
• Divide ginger rice between bowls. • Top with beef mince and veggie stir-fry. • Sprinkle over crushed peanuts and a pinch of chilli flakes (if using) to serve. Enjoy!
