Sticky Sesame Beef & Ginger Veggies
with Garlic Rice
- Milk
- Gluten
- Soy
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Pine nut
You can't really go wrong with a meat, rice and veg bowl, especially when it is an easy 4 step recipe, that comes with guaranteed flavour every time. In this version, beef strips get taken to new heights with a sticky soy and sesame glaze and gets plated up with ginger veggies and garlic rice.
Ingredients
2 clove
Garlic
1 packet
Jasmine Rice
(May be present: Wheat, Gluten, Soy.)
1
Carrot
1 packet
Asian Greens
Ā½
Capsicum
1 packet
Ginger Paste
1 packet
Beef Strips
1 sachet
Cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
Sweet Chilli Sauce
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Gluten, Peanuts, Milk, Soy, Wheat, Almond, Brazil nut, Macadamia, Cashew, Pine nut, Pistachio, Pecan, Walnut, Hazelnut.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 cup
water
Ā¼ tsp
salt
Ā½ tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
ā¢ Finely chop garlic. ā¢ In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. ā¢ Add jasmine rice, the water and a generous pinch of salt and bring to the boil. Reduce heat to low and cover with a lid. ā¢ Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so donāt peek!
ā¢ While rice is cooking, thinly slice carrot into half-moons. Roughly chop Asian greens and capsicum (see ingredients). ā¢ Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook capsicum and carrot, tossing, until tender, 4-5 minutes. ā¢ Add Asian greens and ginger paste and cook until fragrant, 1 minute. Season to taste, transfer to a bowl and cover to keep warm. ā¢ While veggies are cooking, in a medium bowl, combine beef strips, the salt and cornflour.
ā¢ When rice has 5 minutes remaining, return frying pan to high heat with a good drizzle of olive oil. When oil is hot, pick up beef with tongs and shake off any excess flour. Cook beef strips in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. ā¢ Return all beef to the pan with sweet chilli sauce, the soy sauce and sesame seeds and cook, tossing, until slightly reduced, 30 seconds.
TIP: Cooking the meat in batches over high heat helps it stay tender.
ā¢ Divide garlic rice between bowls. ā¢ Top with sticky sesame beef and ginger veggies to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the tangy, sticky sesame sauce, though some found it overly sweet or salty. Adding chilli flakes boosted the flavour for some.
- Ease of prep:Ā Quick and simple to make, though a few found it more time-consuming than expected. One customer's 13-year-old successfully prepared the dish.
- Suggestions:Ā Several suggested using less cornflour to avoid a gluggy texture. Some recommended adding more vegetables or adjusting the sauce for personal taste.
- Leftovers:Ā A few noted the dish doesn't store well in the fridge, with one mentioning it "goes weird" when stored.
- Portions:Ā While many found it filling, some would have preferred more beef in the recipe.
