Southeast Asian Beef & Plum Sauce
with Rice & Creamy Pear Slaw
- Soy
- Eggs
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
1 packet
Plum Sauce
(Contains: Soy)
300 g
Diced Chicken
1 packet
Slaw Mix
1 sachet
Southeast Asian Spice Blend
1
Pear
1 packet
Garlic Aioli
(Contains: Soy, Eggs)
Nutrition
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. TIP: The rice will finish cooking in its own steam so don't peek!
If you've swapped to beef strips, discard any liquid from packaging. Flavour as above. -------------------------------CCM TEXT------------------------------- • Meanwhile, thinly slice pear into sticks. Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, Southeast Asian spice blend, a pinch of salt and a drizzle of olive oil.
Heat frying pan as above. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. Continue with recipe. --------------------------------CCM TEXT--------------------------------- • Heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing occasionally, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Wipe out the frying pan, then return to medium heat with the plum sauce, the soy sauce and the water (for the sauce). Stir until slightly reduced, 1-2 minutes. Return beef strips to the pan and toss to coat. TIP: Cooking the meat in batches over a high heat helps it stay tender.
---------------------------CCM TEXT--------------------------- • In a large bowl, combine slaw mix, pear, garlic aioli, a drizzle of vinegar and olive oil. Season to taste. • Divide rice & slaw between bowls. Top with Asian beef. • Spoon over any remaining plum sauce from pan. • Garnish with crispy shallots. Enjoy!
