Fragrant Beef Mince & Veggie Stir-Fry
with Garlic Rice & ChilliThis ginger lemongrass beef mince stir-fry is bursting with bold, aromatic ingredients like zesty lemongrass, warming ginger, sweet chilli sauce and of course, savoury soy sauce. Tossed with tender veggies and served over fluffy rice, it’s a quick, satisfying meal that delivers big on taste - without the meat!
Ingredients
1 packet
Asian Greens
1 packet
Jasmine Rice
3
Garlic
1 packet
Ginger Lemongrass Paste
1 packet
Sweet Chilli Sauce
1
Capsicum
1
Brown Onion
1
Asparagus
250 g
Beef Mince
1
Long Chilli
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop Asian greens and capsicum. Thinly slice brown onion (see ingredients) and long chilli (if using). • In a small bowl, combine the low sodium soy sauce, sweet chilli sauce and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and capsicum, until tender, 4-5 minutes. Add Asian greens and baby spinach leaves and cook until wilted, 1-2 minutes. Transfer to a bowl and season.
• Return frying pan to high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
• To pan, add ginger lemongrass paste and remaining garlic and cook until fragrant, 1-2 minutes. • Add sweet chilli mixture and cooked veggies, tossing to coat, 1 minute. Season to taste.
• Divide garlic rice and ginger lemongrass beef mince stir-fry between bowls. Garnish with chilli. Enjoy!
