Salt & Pepper Beef
with Garlic Rice, Honey-Soy Veggies & Japanese Mayo
Watch out salt and pepper squid, because our beef version is going to steal even your biggest fans! With all the spicy flavour, but pan-fried instead of deep-fried, this is a quick and easy dinner that's going to blow your mind.
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 packet
Jasmine rice
250 g
Beef Strips
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 sachet
Southeast Asian Spice Blend
1
Carrot
1
Asian Greens
Not included in your delivery
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten)
2.5 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 drizzle
olive oil
½ tsp
salt
1 tbs
honey
1.25 cup
water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter over medium heat. Cook garlic until fragrant, 1 minute. • Add jasmine rice, the water and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove 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, thinly slice carrot into half-moons. Roughly chop Asian greens. • In a small bowl, combine the soy sauce and honey. Set aside. • In a second small bowl, combine Japanese dressing and mayonnaise. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1 minute. • Add the honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the veggies to help speed up the cooking process.
• While the veggies are cooking, crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Discard liquid from beef strip packaging. • In a medium bowl, combine the salt, crushed peppercorns, Thai seven spice blend and the plain flour. Add beef strips and toss to coat.
• Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • When oil is cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes.
TIP: Add a drizzle more oil if necessary!
• Divide garlic rice between bowls. Top with honey-soy veggies and salt and pepper beef. • Garnish with crispy shallots. Serve with Japanese mayo. Enjoy!
