Salt-Pepper Beef Strips & Garlic Rice
with Honey-Soy Veggies & Japanese Mayo
- Milk
- Gluten
- Soy
- Eggs
- Sesame
- Gluten(Wheat)
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Eggs
- Fish
Watch out salt and pepper squid, because our beef strip 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.
Ingredients
2 clove
garlic
1 packet
jasmine rice
1
carrot
1 packet
mayonnaise
(Contains: Eggs May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
½ sachet
black peppercorns
1 packet
Crispy Shallots
1 packet
beef strips
1 bunch
Asian Greens
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat) May be present: Eggs, Fish)
1 sachet
Thai Seven Spice Blend
(Contains: Milk)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy)
1 tbs
honey
½ tsp
salt
2.5 tbs
plain flour
(Contains: Gluten)
Nutrition
You will need
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 any 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 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. Transfer to a plate.
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!
