Malaysian Beef & Veggie Stir-Fry
with Garlic & Ginger Rice
- Peanuts
- Gluten
- Molluscs
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
250 g
Beef Strips
1 packet
Green Beans
1 packet
Coriander
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Capsicum
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Ginger Paste
1
Carrot
Cooking Steps
• In a medium saucepan, melt butter and a dash of olive oil over medium heat. • 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. • 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.
• While the rice is cooking, cut capsicum into bite-sized chunks. Thinly slice carrot into half-moons. Trim and halve green beans. • In a large frying pan, heat a drizzle of sesame oil over medium-high heat. • Cook capsicum, green beans and carrot, until softened, 4-5 minutes. • Add ginger paste and cook until slightly softened and fragrant, 1 minute. Transfer to a plate.
Custom Recipe: If you've swapped to beef strips, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Continue as above.
• Divide garlic rice between bowls • Top with Malaysian pork and veggie stir-fry. • Tear over coriander and top with crushed peanuts to serve. Enjoy!
