Lemongrass Beef Stir-Fry
with Peanut Rice, Capsicum & Asian Greens
- Peanuts
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Beef mince is all the rage and for good reason - as you'll soon find out, it works wonders mixed in with fragrant jasmine rice and all of your favourite veggies.
Ingredients
1
Jasmine Rice
(May be present: Wheat, Gluten, Soy.)
1
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1
Carrot
1
Capsicum
1
Asian Greens
3
Garlic
1
Beef Mince
1
Ginger Lemongrass Paste
1
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1
Crispy Shallots
Not included in your delivery
olive oil
water
Cooking Steps
ā¢ In a medium saucepan, add the water and bring to the boil. ā¢ Add jasmine rice, stir, cover with a lid and reduce heat to low. ā¢ Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. ā¢ Stir through crushed peanuts.
TIP: The rice will finish cooking in its own steam, so don't peek!
ā¢ Meanwhile, thinly slice carrot into half-moons. ā¢ Roughly chop capsicum and Asian greens. ā¢ Finely chop garlic.
ā¢ When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. ā¢ Cook carrot and capsicum, until tender, 4-5 minutes. ā¢ Add Asian greens and half the garlic and cook, until wilted and fragrant, 1-2 minutes. ā¢ Transfer to a bowl, season and cover to keep warm.
ā¢ Return frying pan to medium-high heat with a drizzle of olive oil. ā¢ Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. ā¢ Add gingerlemongrass paste and remaining garlic and cook, until fragrant, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ ā¢ Return frying pan to medium-high heat with a drizzle of olive oil. ā¢ Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Drain oil from the pan. ā¢ Add ginger lemongrass paste and remaining garlic and cook, until fragrant, 1 minute.
ā¢ To mince, stir in plant-based Asian mushroom sauce and a splash of water, until combined, 1 minute. Season to taste.
ā¢ Divide peanut rice between bowls. ā¢ Top with ginger lemongrass 'beef' and veggie stir-fry. ā¢ Sprinkle over crispy shallots to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ ā¢ Divide peanut rice between bowls. ā¢ Top with ginger lemongrass beef and veggie stir-fry. ā¢ Sprinkle over crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the tasty lemongrass flavour, though some found it overpowering. Several praised the plant-based mince as surprisingly delicious.
- Ease of prep:Ā Quick and easy to prepare, with clear instructions. Some found the rice cooking times needed adjustment for best results.
- Suggestions:Ā Try red capsicum instead of green for added colour. Consider adding extra seasoning to the rice for more depth of flavour.
- Leftovers:Ā Reheats well, making it a great option for work lunches the next day.
- Portions:Ā Some found the mince quantity insufficient, especially for hungry teenagers. Consider adding extra protein if needed.
