Sticky Beef & Garlicky Veg Rice Bowl
with Plant-Based Aioli & Crispy Shallots
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Ginger Paste
1 packet
Garlic Paste
250 g
Beef Strips
1 sachet
Crispy Shallots
1 packet
Carrot & Zucchini Mix
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1 packet
Plant-Based Aioli
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot & zucchini mix, tossing, until tender, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.
Custom Recipe: If you've swapped to beef strips, heat a drizzle of olive oil in a large frying pan over high heat. Cook beef strips, in batches (this helps the beef stay tender), tossing, until browned and cooked through, 1-2 minutes. Add the mushroom sauce mixture and cook until slightly reduced, 1 minute.
• Divide rice, sticky tofu and garlicky veggies between bowls. • Top with a dollop of plant-based aioli. • Sprinkle over crispy shallots to serve. Enjoy!
