Ginger Lemongrass Beef Mince
with Peanut Rice & Quick-Prep Veggies
Proteins are all the rage and for good reason - as you'll soon find out, they work wonders mixed in with fragrant jasmine rice and all of your favourite veggies.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
Asian stir-fry mix
1 packet
garlic paste
1 packet
beef mince
1 packet
Ginger Lemongrass Paste
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1 packet
crispy shallots
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes. Stir through crushed peanuts.
TIP: The rice will finish cooking in its own steam so don't peek
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook Asian stir-fry mix, until tender, 2-3 minutes. • Add half the garlic paste and cook, until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add ginger lemongrass paste and remaining garlic paste and cook, until fragrant, 1 minute. • Remove pan from heat and add plant-based Asian mushroom sauce and a splash of water, stirring, until combined. Season to taste.
• Divide peanut rice between bowls. • Top with ginger lemongrass beef mince and veggie stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!
