Umami-rich oyster sauce, aromatic ginger and zesty lime. This stir-fry brings together quick-cooking beef strips with a colourful array of veggies and a genius combination of Asian flavours. What's not to love?
Always refer to the product label for the most accurate ingredient and allergen information.
jasmine rice(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
kecap manis(ContainsGluten, Soy, Sulphites)
oyster sauce(ContainsGluten, Molluscs)
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the 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, combine the beef strips and soy sauce in a medium bowl. Set aside.
Cut the capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the coriander. Finely grate the ginger. Zest the lime to get a good pinch, then slice into wedges. In a small bowl, combine the kecap manis, oyster sauce, brown sugar, water (for the sauce), lime zest and a generous squeeze of lime juice. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef, in batches, until browned, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and carrot and cook until just tender, 4-5 minutes. Add the ginger, remaining garlic and a drizzle of olive oil and cook until fragrant, 1 minute. Return the beef strips to the pan and add the kecap-oyster mixture. Cook, tossing, until heated through and well combined, 1 minute. Remove from the heat.
Divide the garlic rice between bowls. Top with the sticky Asian beef stir-fry and garnish with the coriander. Serve with any remaining lime wedges.