Sticky Asian Beef Stir-Fry
with Rice & Veggies
With a luscious Asian stir-fry sauce, fluffy jasmine rice and a rainbow of tasty veggies, this colourful meal has all the delicious flavours of takeaway, except that it’s so much better!
Ingredients
1 packet
Asian Stir-Fry Sauce
1
Capsicum
1 packet
Crushed Peanuts
1 packet
Jasmine Rice
1 packet
Pea Pods
300 g
Beef Rump
Utensils
Cooking Steps
• Add the water to a large saucepan and bring to
the boil. Add jasmine rice. Stir, cover with a lid
and reduce the heat to low. Cook for
10 minutes, then remove the pan from the heat.
• Keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• While the rice is cooking, finely chop garlic. Cut capsicum into bite-sized chunks. Trim and halve pea peas. In a medium bowl, combine garlic, soy-ginger stir-fry sauce and a splash of water.
• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Return frying pan to medium heat with a drizzle
of olive oil. Cook capsicum, tossing, until tender, 4-5 minutes.
• Add pea pods and cook, tossing regularly, until tender, 1-2 minutes.
• Return chicken to the frying pan, then pour in
the Asian stir-fry sauce mixture. Cook, tossing,
until thickened slightly and well coated, 1-2 minutes.
• Divide rice between bowls.
• Top with Asian beef stir-fry.
• Sprinkle over crushed peanuts to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to
this recipe, thinly slice long chilli. Tear over coriander
and garnish with crispy shallots and chilli to serve.
