Quick Japanese Double Beef & Green Bean Stir-Fry
with Rice & Lime-Chili Mayo
- Gluten
- Soy
- Wheat
- Sesame
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
- Almond
- Cashew
- Fish
- Eggs
Full of flavour, texture and colour, this is how dinner should always be done! From the succulent seared beef to the bright green beans and the kick of the chilli, every bite will have you wanting more.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1
Long Chilli
1
Garlic
1
Capsicum
1
Carrot
1 packet
Green Beans
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat)
1 packet
Ginger Paste
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Wheat, Gluten May be present: Milk, Almond, Cashew, Fish, Eggs)
500 g
Beef Strips
1
Lime & Chilli Mayo
(Contains: Eggs)
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (white wine or rice wine)
2 tbs
soy sauce
(Contains: Soy May be present: Gluten)
1 tbs
honey
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, thinly slice long chilli (if using). • In a small bowl, combine the vinegar and a generous pinch of sugar and salt. Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside. • Finely chop garlic. Thinly slice carrot into half moons. Trim and halve green beans. Thinly slice capsicum • In a large bowl, combine miso paste, garlic, ginger paste, the soy sauce and honey. Add beef strips, tossing to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, green beans, and capsicum stirring, until tender, 4-5 minutes. Transfer veggies to a medium bowl. Add Japanese style dressing, tossing to coat. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing (shake off any excess marinade as you go), until browned, 1-2 minutes. TIP: Cooking the beef in batches over high heat helps it stay tender.
• Drain pickled chilli. • Divide rice between bowls. Top with Japanese-style beef and veggies. • Serve with a spoonful of pickled chilli and a dollop of coconut sweet chilli mayonnaise. Enjoy! TIP: Some like it hot, but if you don’t just hold back on the chilli!
