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, Soy, Wheat)
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!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the flavour enjoyable, though some felt it was mild; reducing the water in the sauce or adding extra seasoning helped boost the taste.
- Ease of prep: This is a quick and straightforward cook that even younger family members can manage on their own.
- Suggestions: To thicken a watery sauce, several customers added a little cornflour and used less water than instructed. Some also swapped rice for noodles or mashed potato, and one customer added egg for extra protein and flavour. For the rice, consider lowering the heat slightly after boiling to avoid catching on the bottom of the saucepan.
- Leftovers: Leftovers reheated well and made a handy next-day lunch.
- Portions: Some felt the protein portion was on the smaller side relative to the rice, so those with bigger appetites may want to adjust accordingly.
