One bite into these sweet and sticky beef strips and you’ll love how they’re crammed with flavour and texture. Round out the meal with coconut rice and garlic veggies for an irresistible Asian-inspired meal.
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oyster sauce(ContainsGluten, Molluscs)
water (for the rice)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
water (for the sauce)
In a medium saucepan, combine the coconut milk, the water (for the rice) and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas. Finely chop the garlic. Finely grate the ginger.
In a medium bowl, combine the ginger, brown sugar, oyster sauce, water (for the sauce) and 1/2 the garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and a splash of water and cook, tossing, until tender, 4-5 minutes. Add the snow peas and cook, tossing, until tender, 2 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper and transfer to a plate.
Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, tossing, until browned and cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Add the sauce to the pan and heat until bubbling and reduced, 2-3 minutes.
Roughly chop the coriander. Divide the coconut rice between bowls and top with the sticky Asian beef and garlic veggies. Spoon over any excess sauce and garnish with the coriander.