Double Umami Venison-Beef Mince & Asian Veggies
with Garlic Rice & Crispy Shallots
Easy weeknight dinners don’t need to be boring, take this meal as the perfect example. Here, venison-beef mince is doused in a sweet chilli and oyster sauce mixture for the perfect sweet to umami ratio and served with a quick baby broccoli, carrot and Asian greens stir-fry. Serve it with rapid rice and crispy shallots for a fuss-free meal that's bursting with flavour.
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
Crispy Shallots
1
Baby Broccoli
1
Carrot
2
Garlic
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Baby Leaves
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Sweet Chilli Sauce
500 g
Venison & Beef Mince
1 packet
Microwavable Basmati Rice
Nutrition Values
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • 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 don't peek!
• Meanwhile, thinly slice carrot into half-moons. Cut baby broccoli into thirds. Roughly chop Asian greens. • In a small bowl, combine plum sauce, oyster sauce, the soy sauce and a splash of water. Set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and baby broccoli until tender, 5-6 minutes. • Add Asian greens, and cook for 2-3 minutes. Transfer to a medium bowl.
• Return frying pan to high heat with a drizzle of olive oil. Cook venison & beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add remaining garlic and sweet soy seasoning and cook, until fragrant, 1 minute. • Reduce heat to medium, then add plum-oyster mixture and cooked veggies to the lamb. Stir to combine, 1-2 minutes. Season with pepper. TIP: Add a splash of water if the sauce looks too thick. TIP: For best results, drain the oil from the pan before cooking the sauce.
• Divide garlic rice between bowls. • Top with sticky plum venison-beef and Asian veggies. • Sprinkle over crispy shallots. Enjoy!
