Whip up a classic stir-fry using an easy ginger-soy sauce plus plenty of colourful veggies and tender beef strips. It's simple, fast and tasty and beats takeaway any night of the week!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 4 people
Add the water to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic (or use a garlic press). In a large bowl, combine the garlic, beef strips, soy sauce and brown sugar with a drizzle of olive oil and toss to combine. Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the red capsicum.
Heat a large frying pan over a high heat. Add 1/3 of the beef strips and cook for 1-2 minutes, or until browned and cooked through. Set aside in a bowl and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat allows it to brown, develop flavour and stay tender instead of stewing in the pan.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, broccoli and red capsicum to the pan with a dash of water and cook, tossing regularly, for 5-6 minutes, or until just tender. TIP: Add dashes of water as you go to help the veg cook evenly!
Return the beef and any resting juices to the frying pan with the veggies. Add the ginger soy stir-fry sauce and cook for 1-2 minutes, or until well combined and the beef has heated through.
Divide the jasmine rice between bowls. Top with the ginger soy beef stir-fry and spoon over remaining sauce from the pan. Garnish with the crushed peanuts.