Malaysian Beef & Veggie Stir-Fry
with Garlic Rice & Crushed Peanuts
- Milk
- Sesame
- Gluten
- Molluscs
- Wheat
- Soy
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
This stir-fry coats tender beef strips with an addictive mix of classic Asian sauces for an easy and flavourful bowl. Served with garlic rice and a scattering of peanuts, it's ten times better than takeaway!
Ingredients
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
capsicum
1
carrot
1 bag
green beans
1 packet
ginger paste
1 packet
beef strips
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 bag
coriander
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
drizzle
sesame oil
(Contains: Sesame;)
2 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
ā¢ In a medium saucepan, melt butter and a dash of olive oil over medium heat. ā¢ Add garlic paste and cook until fragrant, 2 minutes. Add the water and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce the heat to low. ā¢ 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.
ā¢ While the rice is cooking, cut capsicum into bite-sized chunks. Thinly slice carrot into half-moons. Trim and halve green beans. ā¢ In a large frying pan, heat a drizzle of sesame oil over medium-high heat. ā¢ Cook capsicum, green beans and carrot, until softened, 4-5 minutes. ā¢ Add ginger paste and cook until slightly softened and fragrant, 1 minute. Transfer to a plate.
ā¢ Return frying pan to high heat with a drizzle of olive oil. Cook beef strips, in batches, tossing until browned and cooked through, 1-2 minutes. ā¢ Reduce the heat to medium and return the veggies to the pan. Add oyster sauce and the soy sauce. Cook until well coated in the sauce, 1 minute. Season with pepper.
ā¢ Divide garlic rice between bowls ā¢ Top with Malaysian beef and veggie stir-fry. ā¢ Tear over coriander and top with crushed peanuts to serve. Enjoy!
