Shortcut Chinese Beef & Veggie Stir-Fry
with Rapid Rice & Crispy Shallots- Gluten
- Soy
- Wheat
- Molluscs
- Eggs
- 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!
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
250 g
Beef Strips
1 sachet
Crispy Shallots
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Microwavable Basmati Rice
(Contains: Eggs, May contain traces of allergens, Soy;)
1 packet
Baby Spinach Leaves
1 packet
Broccoli
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli, tossing until tender, 6-7 minutes. In the last 2 minutes of cooking time, add baby spinach leaves and cook until just wilted, 1-2 minutes.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Meanwhile, in a small bowl, combine oyster sauce, the brown sugar and water.
• 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. • Microwave basmati rice until steaming, 2-3 minutes.
• Divide rice between bowls. • Top with Chinese BBQ beef and veggie stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!
