Sesame Steak & Veggie Stir-Fry
with Garlic Rice
- Sesame
- Gluten
- Molluscs
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1 sachet
Crispy Shallots
300 g
Beef Rump
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Sesame Oil Blend
(Contains: Sesame)
1 packet
Asian Stir-Fry Mix
1 packet
Garlic Paste
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Return frying pan to a high heat with a drizzle of olive oil. Season beef rump with salt and pepper. When oil is hot, cook beef, for 3-4 minutes for medium-rare, or until cooked to your liking. Transfer to a plate to rest until serving.
• In a small bowl, combine oyster sauce, remaining garlic paste, sesame oil blend, sesame seeds (reserve a pinch for the garnish!), the brown sugar, the soy sauce and the vinegar. • Return frying pan to high heat with a drizzle of olive oil. Stir-fry Asian stir-fry mix with a splash of water until tender, 3-4 minutes. • Reduce heat to medium, then return beef to pan. Stir through sauce mixture until warmed through, 1 minute.
• Slice beef. • Divide garlic rice between bowls. • Top with sesame beef and veggie stir-fry. • Sprinkle with crushed peanuts and remaining sesame seeds to serve. Enjoy!
