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.
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Southeast Asian Spice Blend
hoisin sauce(ContainsSoy, Sesame)
crushed peanuts(ContainsPeanutsMay be present Tree 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. 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, sugar and salt (for the pickle). Add the cucumber and stir to dissolve in the pickling liquid. Add enough water to cover the cucumber, then toss to coat and set aside until serving.
Thinly slice the capsicum. Grate the carrot (unpeeled). In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Season with salt and pepper. Add the beef strips and toss to coat. In a small bowl, combine the garlic aioli with the soy sauce. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, tossing occasionally, until browned and just cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the capsicum and carrot until softened, 3-4 minutes. Return the beef strips and any resting juices to the pan. Add a tablespoon of the pickling liquid and cook until sticky, 1-2 minutes. Season with pepper.
Roughly chop the coriander. Drain the cucumber. Divide the garlic rice between bowls and top with the hoisin beef stir-fry. Sprinkle with the crushed peanuts and coriander. Serve with the pickled cucumber and soy and garlic aioli.