Whip up a tasty bowl of quick-cooking beef strips tossed with colourful veggies and an easy sauce packed with umami flavours. It’s a takeaway standard made at home in a flash!
This recipe is under 650kcal per serving.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Finely chop the garlic. Thinly slice the brown onion. Thinly slice the carrot into half-moons. Cut capsicum into bite-sized chunks. Trim the green beans. In a small bowl, combine the oyster sauce, rice wine vinegar, soy sauce, brown sugar and 1 tbs of water. Set aside.
In a large frying pan or wok, heat a drizzle of olive oil over a high heat. Cook the beef strips, in batches, tossing, until browned, 1-2 minutes. Season with salt and pepper.
TIP: Cooking the meat in batches will stop your meat from stewing and becoming tough.
Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. Cook the onion, carrot and capsicum until starting to soften, 4-5 minutes. Add the garlic and green beans and cook, tossing, until just tender, 1 minute.
Return the beef strips and oyster sauce mixture to the pan and cook, tossing, until well combined and the beef has cooked though, 1-2 minutes.
Divide the jasmine rice between bowls and top with the beef and oyster sauce stir-fry. Sprinkle with the crushed peanuts (see ingredients) to serve.