Hoisin Beef Stir-Fry

Hoisin Beef Stir-Fry

with Garlic Rice, Pickled Cucumber & Peanuts

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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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 packet

jasmine rice

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 unit


1 unit


1 unit


1 sachet

Thai seven spice blend

(May be presentSulphites)

1 packet

beef strips

1 packet

garlic aioli


1 packet

hoisin sauce

(ContainsSoy, Sesame)

1 bunch


1 packet

crushed peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)

Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp

salt (for the rice)

¼ cup

rice wine vinegar

¼ cup

water (for the pickle)

1 tsp


1 tsp

salt (for the pickle)

½ tsp

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4148 kJ
Fat45.8 g
of which saturates11.1 g
Carbohydrate97.4 g
of which sugars32.5 g
Protein43.3 g
Sodium2974 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.