Creamy Hoisin-Peanut Beef & Rice
with Cucumber Salad & Spring Onion
- Sesame
- Soy
- Peanuts
- Gluten
- Wheat
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Sesame
- Almond
- Brazil nut
- Cashew
Umami hoisin and peanut sauce douses beef to perfection and takes it to the next level! Served on a bed of basmati and with a sprinkling of spring onion, you can thank us later!
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
cucumber
1 bunch
spring onion
1 packet
beef strips
1 packet
hoisin sauce
(Contains: Sesame, Soy)
1 packet
peanut butter
(Contains: Peanuts May be present: Sesame, Almond, Brazil nut, Cashew.)
1 packet
Ginger Lemongrass Paste
1 bag
mixed salad leaves
1
carrot
Not included in your delivery
olive oil
Ā¼ cup
water
1 packet
soy sauce mix
(Contains: Soy, Gluten, Wheat)
20 g
butter
(Contains: Milk)
Cooking Steps
ā¢ Boil the kettle. Half-fill a medium saucepan with the boiling water. ā¢ Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. ā¢ Drain and return to saucepan.
ā¢ Meanwhile, thinly slice cucumber into half-moons. ā¢ Thinly slice spring onion. ā¢ Grate carrot. ā¢ In a small bowl, combine hoisin sauce, peanut butter and the water.
ā¢ In a large frying pan, heat a drizzle of olive oil over high heat. ā¢ When oil is hot, cook beef strips, tossing in batches, until browned and cooked through, 1-2 minutes. ā¢ Reduce heat to medium, and add ginger lemongrass paste, and cook, tossing, until fragrant, 1 minute. ā¢ Stir in the hoisin peanut mixture, until combined.
TIP: Add a splash of water if the sauce looks too thick.
ā¢ In a medium bowl, combine carrot, cucumber, mixed salad leaves and soy sauce mix. Season to taste. ā¢ To pan with rice, add the butter, stirring to coat. ā¢ Divide rice and salad between bowls. Top with lemongrass beef, hoisin-peanut sauce. Sprinkle over spring onion to serve. Enjoy!
