It’s time to master this stir-fry staple in your own kitchen. For the best result, make sure your pan is searing hot before adding the beef. Don’t be afraid to cook the veggies for a few minutes either – you want them to keep a little bite. And finally, top it all off with a sprinkling of crushed peanuts for extra crunch!
Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
jasmine rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Southeast Asian spice blend
crushed peanuts(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)
water (for the rice)
water (for the veggies)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
While the rice is cooking, grate the ginger. Zest the lemon to get a pinch, then slice into wedges. Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the carrot and broccoli with a splash of water until tender, 6-8 minutes.
Reduce the heat to medium, then add another drizzle of olive oil to the veggies. Add the ginger and cook until fragrant, 1 minute. Add the oyster sauce, lemon zest, water (for the veggies) and a squeeze of lemon juice. Toss to coat and cook until heated through, 1 minute. Transfer to a bowl.
In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Add the beef strips and toss to coat. Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, until cooked through, 1-2 minutes.
Divide the garlic rice between bowls. Top with the Southeast Asian beef and veggie stir-fry. Sprinkle over the crushed peanuts. Serve with any remaining lemon wedges.