Thai Seven Spiced Beef Rump Stir-Fry
with Garlic & Spring Onion Rice
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
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
3
Garlic
1
Spring Onion
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
300 g
Beef Rump
1
Capsicum
1
Zucchini
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Thai Stir-Fry Spice
g
Beef Strips
1
Carrot
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!
Custom Recipe: If you've upgraded to beef rump, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef as above.
Custom Recipe: Heat frying pan as above. Cook beef, turning, for 3-6 minutes or until cooked to your liking. Transfer to a plate to rest. Continue as above, returning beef rump to pan with oyster sauce, turning to coat.
Custom Recipe: Slice beef to serve.
