Indonesian-Style Beef Strips Stir-Fry Veggies
with Fried Egg & Peanuts
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
2
Garlic
1 packet
Crushed Peanuts
1 packet
Jasmine rice
250 g
Beef Strips
1
Baby Broccoli
1
Spring Onion
1 packet
Ginger Paste
1
Carrot
1
Asian Greens
1 packet
Hoisin sauce
(Contains: Wheat, Gluten, Soy; May be present: Sesame, Almond, Cashew, Fish, Eggs, Milk)
Nutrition Values
Cooking Steps
• Add the water to a medium saucepan and bring to the boil over high heat. • 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
• While the rice is cooking, thinly slice carrot into half-moons. Thinly slice celery. • Trim and halve green beans. Finely chop garlic. Thinly slice spring onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot, celery and green beans until tender, 5-6 minutes. • Add 1/2 the garlic. Cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
If you've added beef strips to your meal, discard any liquid from beef strips packaging. Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Add hoisin sauce mixture and cook, tossing, until slightly reduced, 1 minute. Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan and return to high heat with a drizzle of olive oil. • When oil is hot, crack eggs into pan and cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes.
TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
• Divide jasmine rice between bowls. Top with Indonesian-style beef, stir-fry veggies and a fried egg. • Garnish with crushed peanuts and spring onions to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnishes!
