Chilli Jam & Peanut Beef Stir-Fry
with Soy Greens, Garlic Rice & Sesame Mayo
- Milk
- Sesame
- Gluten
- Soy
- Eggs
- Peanuts
- Sulphites
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Milk
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Rice, veggies and beef oh my! You better watch out for this dish, there’s lots of hidden flavours ready to ensnare your tastebuds. Keep an eye on that coating of sweet chilli sauce that blends in with the sesame mayo when drizzled over the beef. Too late, this dish has us in its grasp! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
3 clove
garlic
1 packet
jasmine rice
1 sachet
sesame seeds
(Contains: Sesame; )
1
carrot
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
beef strips
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Cashew, Almond, Sesame, Soy, Milk, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 bunch(es)
Asian Greens
1 bag
green beans
1 packet
Chilli Jam
(Contains: Sulphites; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
1 drizzle
soy sauce (for the veggies)
(Contains: Gluten, Soy; )
1 tsp
rice wine vinegar
½ tbs
sesame oil (optional)
(Contains: Sesame; )
1 tbs
soy sauce (for the sauce)
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous 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 from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
• Meanwhile, heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Thinly slice carrot into half-moons. Roughly chop Asian greens. Trim green beans.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and green beans until tender, 4-5 minutes. • Add Asian greens and the soy sauce (for the veggies), toss to combine and cook until just wilted, 1 minute. Transfer to a bowl and cover to keep warm.
• While the veggies are cooking, combine chilli jam, the soy sauce (for the sauce), rice wine vinegar, the remaining garlic and a splash of water in a small bowl. • To the toasted sesame seeds, add mayonnaise, sesame oil (if using) and a splash of water and stir to combine.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Reduce heat to medium, add the chilli jam sauce mixture and crushed peanuts and cook until slightly reduced, 1 minute. • Return beef to the frying pan, toss to combine and cook until slightly reduced, 1 minute.
• Divide garlic rice between bowls. • Top with chilli jam and peanut beef stir-fry and soy veggies. • Drizzle over sesame mayo to serve. Enjoy!
