Thai Spiced Beef & Veggie Stir-Fry
with Garlicky Spring Onion Rice & Crushed Peanuts
- Milk
- Gluten
- Molluscs
- Wheat
- Soy
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
This dish is a flavourful combination of crisp and colourful veggies, tender beef and more-ish garlic rice infused with spring onion, with the feel-good factor that comes from cooking a delicious meal from scratch.
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1
zucchini
1
capsicum
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 sachet
Thai Stir-Fry Spice
1 packet
beef rump
1 bunch
spring onion
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water (for the rice)
2 tbs
water (for the sauce)
1 tbs
soy sauce
(Contains: Gluten, Soy;)
½ tbs
brown sugar
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter and a drizzle of olive oil over medium heat. • Cook half the garlic until fragrant, 1 minute. Add the water (for the rice) and a pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Thinly slice carrot and zucchini into half-moons. Thinly slice capsicum. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a small bowl, combine oyster sauce, the water (for the sauce), the soy sauce and the brown sugar. Set aside. • In a medium bowl, combine Thai seven spice blend and a drizzle of olive oil. Add beef and toss to coat.
• When the rice has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef, turning, for 3-6 minutes or until cooked to your liking. Transfer to a plate to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, zucchini and capsicum, stirring, until tender, 5-6 minutes. • Add remaining garlic and cook until softened, 1-2 minutes. • Add oyster sauce mixture to veggies, then return beef to frying pan and remove from the heat. Toss until combined and warmed through.
• Thinly slice spring onion. Slice beef. • Stir spring onion through garlic rice. Divide garlic and spring onion rice between bowls. • Top with Thai spiced beef and veggie stir-fry. • Garnish with crushed peanuts to serve. Enjoy!
