Twenty minutes is all you need to whip up this flavoursome stir-fry, with colourful veggies and tender beef. Using quick-cooking beef strips, plus handy microwave rice means that dinner takes less time than an episode of your favourite show!
Thai seven spice blend(May be presentSulphites)
hoisin sauce(ContainsSesame, Soya)
lime & coriander microwaveable basmatic rice
In a medium bowl, combine the beef strips, Thai seven spice blend, the salt and a drizzle of olive oil.
Thinly slice the red capsicum. Roughly chop the Asian greens. Finely chop the garlic (or use a garlic press).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the red capsicum, Asian greens and garlic and cook, stirring, for 3-4 minutes, or until softened. Transfer to a plate. TIP: Add a splash of water to the pan to help the Asian greens cook evenly.
Return the frying pan to a high heat with a drizzle of olive oil. Once hot, add 1/2 the beef strips and cook, tossing, for 1-2 minutes, or until browned and cooked through. Transfer to the plate with the vegetables and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat keeps it tender. Return the vegetables and beef strips to the pan with the hoisin sauce and honey and cook, stirring, for 1 minute, or until warmed through.
Heat the lime & coriander microwaveable basmati rice according to the packet instructions.
Divide the basmati rice between bowls and top with the Thai seven-spice beef stir-fry.