Southeast Asian Beef Stir-Fry
with Thai Sweet Chilli Veggies & Garlic Rice
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
250 g
Beef Strips
1 packet
Green Beans
1
Celery
1 packet
Coriander
2
Garlic
1 packet
Sweet Chilli Sauce
1
Lemon
1 sachet
Southeast Asian Spice Blend
1
Carrot
Cooking Steps
• Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Add garlic and cook until fragrant, 1-2 minutes. • Add jasmine rice, water and salt and bring to a boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until rice is tender and the water has absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice carrot into half-moons. • Thinly slice celery. • Trim and halve green beans. • Zest lemon to get a good pinch and slice into wedges.
• In a small bowl, combine sweet chilli sauce, soy sauce, lemon zest and a good squeeze of lemon juice.
Custom Recipe: If you've swapped to beef strips, coat in spice blend as above. Prepare frying pan as above, then cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
• Return the frying pan to high heat with a drizzle of oil. Add carrot, celery and green beans and cook until softened, 5-6 minutes. • Remove from the heat and stir through the sweet chilli mixture.
• Divide the garlic rice between bowls and top with the sweet chilli veggies and Southeast Asian pork. • Tear over coriander. Serve with the remaining lemon wedges. Enjoy!
