Plant-Based Braised 'Beef' Stir-fry
with Mushroom Sauce & Garlic Rice
- Soy
- Gluten
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Peanuts
- Sesame
Introducing our veggie alternative to pulled beef - plant-based slow braised 'meat'! Cook it with our umami-rich Asian mushroom sauce and zesty, warming ginger, then team the whole thing with crisp veggies and garlic rice for a deliciously meaty meal, sans the meat!
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
capsicum
1
carrot
1 bag
green beans
1 packet
Plant-Based Slow Braised Meat
(Contains: Soy; May be present: Gluten, Eggs, Peanuts, Sesame.)
1 packet
ginger paste
1 bag
coriander
1 packet
crispy shallots
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
½ tbs
soy sauce
(Contains: Gluten, Soy;)
1 pinch
brown sugar
1.25 cup
water (for the rice)
2 tbs
water (for the sauce)
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook 1/2 garlic until fragrant, 1-2 minutes. Add the water(for the rice) and a generous pinch of salt. Bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, cut capsicum into bite-sized chunks. Thinly slice carrot into half-moons. Trim green beans and cut into thirds. • Roughly chop plant-based slow braised meat.
• In a small bowl, combine plant-based mushroom sauce, the soy sauce, the brown sugar and the water (for the sauce).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, capsicum, green beans and plant-based braised meat, tossing until softened and meat is browned, 4-5 minutes. • Add ginger paste and remaining garlic and cook, tossing until fragrant, 1-2 minutes.
• Reduce heat to low. • Add mushroom sauce mixture and cook, stirring, until bubbling, 30 seconds. • Remove pan from heat.
• Roughly chop coriander. • Divide garlic rice between bowls. Top with plant-based braised 'beef' stir-fry. • Garnish with crispy shallots and coriander. Enjoy!
