Double Asian Peppercorn Beef Stir-Fry
with Veggies & Garlic Rice- Sesame
- Soy
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Ingredients
2
Garlic
1 packet
Jasmine rice
500 g
Beef Strips
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1
Broccoli
1 packet
Sweet Chilli Sauce
1
Carrot
1
Red Onion
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
Nutrition Values
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half 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.
If you've doubled your beef strips, combine beef in a large bowl with the spice blend and peppercorns.
--------------------CCM TEXT-------------------- • Meanwhile, thinly slice onion (see ingredients). Thinly slice carrot into half-moons. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • In a small bowl, combine sweet chilli sauce, teriyaki sauce and a splash of water. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a large bowl, combine beef strips, Thai seven spice blend and peppercorns. Season with salt.
Custom Recipe: Cook beef in batches for the best results. Return all beef strips to the pan before adding sauce mixture.
------------CCM TEXT--------------------------- • In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, carrot and broccoli florets with a splash of water, tossing, until tender, 4-6 minutes. • Reduce heat to medium, then add the soy sauce and remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl. • 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. • Return all beef strips to pan, then add sweet chilli sauce mixture and return veggies to the pan, tossing to combine, 1 minute.
• Divide garlic rice, Asian peppercorn beef stir-fry and veggies between bowls. • Sprinkle over crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crushed peanuts!
