Who doesn’t love a stir-fry? If you’re a long-time lover of the signature mix of sweet and salty, then you're going to love this aromatic stir-fry. With lightly marinated beef teamed with seasonal cucumber and capsicum, the saying rings true; variety really is the spice of life.
Unfortunately, this week's Thai seven spice blend was in short supply. Some customers will receive Southeast Asian spice blend instead of Thai seven spice blend. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
jasmine rice(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
Thai seven spice blend(May be presentSulphites)
hoisin sauce(ContainsSoy, Sesame)
crushed peanuts(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)
water (for the rice)
salt (for the rice)
rice wine vinegar
water (for the pickle)
salt (for the pickle)
soy sauce(ContainsGluten, Soy)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt (for the rice), stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the cucumber into rounds. In a small bowl, add the rice wine vinegar, water (for the pickle), sugar and salt (for the cucumber). Stir to dissolve and add the cucumber. Toss to coat, then set aside, tossing every few minutes to coat in the dressing.
Thinly slice the capsicum. Grate the carrot (unpeeled). In a medium bowl, combine the Thai seven spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add the beef strips and toss to coat. In a small bowl combine the garlic aioli with the soy sauce and set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef strips to the pan and cook, tossing occasionally, until browned and just cooked through, 1-2 minutes. Transfer to a plate. TIP: If your pan is getting crowded, cook in batches for the best results!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and carrot and cook until softened, 3-4 minutes. Return the beef strips and any resting juices to the pan with the hoisin sauce and a tablespoon of the pickling liquid, cook until sticky, 1-2 minutes. Season with a generous pinch of pepper.
Drain the cucumber. Roughly chop the coriander. Divide the garlic rice between bowls and top with the hoisin beef stir fry. Sprinkle with the crushed peanuts and coriander. Serve the pickled cucumber and top with the soy and garlic aioli.