Japanese-Style Beef & Green Bean Stir-Fry
with Rice, Chilli & Garlic Aioli
- Gluten
- Soy
- Wheat
- Sesame
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
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. This recipe is under 650kcal per serving.
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)
250 g
Beef Strips
1 packet
Garlic Aioli
(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 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 medium 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, in batches (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 green bean stir-fry.
• Serve with a spoonful of pickled chilli and a dollop of garlic aioli. Enjoy!
TIP: Some like it hot, but if you don't just hold back on the chilli!
Customer reviews
Review summary
Updated on July 2026- Flavour: The miso-ginger marinade and Japanese-style dressing deliver bold, well-rounded flavour, and the pickled chilli is a standout addition.
- Ease of prep: The dish is straightforward to pull together, and prepping the pickled chilli a day ahead can make weeknight cooking even quicker.
- Suggestions: Cook the beef strips in small batches over high heat and avoid overcooking — even a minute or so is enough to keep them tender.
- Portions: Some found the serving sizes on the smaller side, particularly for hungrier eaters or a full serve of two.
