Nutty, flavoursome and simply delicious, this stir-fry brings together quick-cooking beef strips with a colourful array of veggies. The creamy peanut sauce is the icing on this tasty family meal!
/ serving 4 people
/ serving 4 people
long red chilli
soy sauce (for the beef)(ContainsGluten, Soya)
soy sauce (for the sauce)(ContainsGluten, Soya)
In a medium saucepan, bring the water 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 until the 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, finely chop the garlic (or use a garlic press). In a medium bowl, place the beef strips, soy sauce (for the beef), honey and 1/2 the garlic. Toss to coat and set aside to marinate. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Slice the lime into wedges. Thinly slice the long red chilli (if using).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli, carrot and a splash of water and cook until tender, 6-7 minutes. Add the Asian greens and stir through until wilted, 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and cover to keep warm.
While the veggies are cooking, heat a drizzle of olive oil in a second medium saucepan over a medium-high heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the coconut milk, peanut butter, soy sauce (for the sauce) and brown sugar. Bring to the boil and stir to combine. Reduce the heat to medium and simmer until slightly thickened, 3-4 minutes. Set aside and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, use tongs to pick up 1/3 of the beef strips and allow the excess marinade to drip back into the bowl. Add to the pan and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate, wipe out the pan if needed and repeat with the remaining beef strips. Pour the excess marinade into the empty pan and heat until bubbling. TIP: Cooking the meat in batches over a high heat keeps it tender.
Divide the jasmine rice between bowls and top with the honey-soy beef strips (plus any sauce) and veggies. Spoon over the peanut sauce, sprinkle over the crispy shallots and long red chilli (if using). Squeeze over the juice from the lime wedges to serve.