Easy Chinese BBQ-Spice Beef & Veggie Stir-Fry
with Rice & Crispy Shallots- Gluten
- Molluscs
- Wheat
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
With a luscious BBQ-spiked sauce and a smattering of crispy shallots to finish the dish, this veggie-loaded meal has all the delicious flavours of takeaway, except that it's so much better! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bag
Green Veg Mix
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
beef strips
1 packet
crispy shallots
1 sachet
asian bbq seasoning
(Contains: Gluten, Wheat, Soy;)
Not included in your delivery
olive oil
½ tbs
brown sugar
¼ cup
water
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook green veg mix, tossing, until softened, 5-6 minutes. Transfer to a bowl. • While veggies are cooking, in a small bowl, combine oyster sauce, the brown sugar and water.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips and Asian BBQ seasoning, tossing occasionally, in batches, until browned and cooked through, 1-2 minutes. • Return cooked veggies, stir in oyster sauce mixture and cook, until slightly thickened, 1-2 minutes. Season with pepper.
• Divide rice between bowls. • Top with Chinese BBQ beef and veggie stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!
