Quick Ginger Double Beef Stir-Fry
with Jasmine Rice, Veggies & Sesame Mayo
- Wheat
- Gluten
- Sesame
- Soy
- Cashew
- Almond
- Eggs
- Fish
- Milk
- May contain traces of allergens
Fluffy rice piled with stir-fried veggies and beef, could this be the new favourite dinner? When we season the beef with a teriyaki sesame sauce mixture, then it’s certainly a guarantee.
Ingredients
500 g
Beef Mince
1 packet
Ginger Paste
1
Asian Greens
1
Carrot
1 packet
Korean Stir-Fry Sauce
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Cashew, Almond, Eggs, Fish, Milk)
1 packet
Jasmine rice
Nutrition Values
Utensils
Cooking Steps
• Add water (for the rice) to a medium saucepan, then 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!
• Meanwhile, roughly chop Asian greens.
• Thinly slice the carrot into rounds.
• In a small bowl, combine Korean stir-fry sauce, ginger paste, the brown sugar, vinegar, the water (for the sauce), soy sauce and half the sesame oil. Set aside.
• In a second small bowl, combine mayonnaise and remaining sesame oil. Set aside.
Little cooks: Kids can take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and beef mince, breaking up with a spoon, until browned, 2-3 minutes (cook in batches if your pan is getting crowded).
• Add Asian greens, stirring, until softened, 2-3 minutes.
• Add the sauce mixture and stir until beef is coated, 1-2 minutes.
• Divide jasmine rice between bowls. Top with ginger beef and veggie stir-fry.
• Dollop with sesame mayo to serve. Enjoy!
Little cooks: Add the finishing touch by dolloping over the sesame mayo!
