Southeast Asian Salt & Pepper Beef
with Rice, Honey-Soy Veggies & Sesame Dressing
- Gluten
- Soy
- Eggs
- Sesame
- May contain traces of allergens
- Milk
- Fish
- Almond
- Traces of Cashew
You've had salt and pepper squid, but have you tried salt and pepper beef? The secret to this delicious meal is coating the beef with our Southeast Asian spice blend - it makes every crunchy bite a taste sensation!
Ingredients
1 packet
jasmine rice
1 bag
broccoli florets
1
carrot
½ sachet
black peppercorns
1 packet
beef strips
1 pinch
chilli flakes
1 packet
sesame dressing
(Contains: Gluten, Soy, Eggs, Sesame; May be present: Milk, Fish, Almond, Cashew)
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1.25 cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy; )
1 tbs
honey
½ tsp
salt
1 tbs
plain flour
(Contains: Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and 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!
• While the rice is cooking, cut any larger broccoli florets in half. Thinly slice carrot into half-moons. • In a small bowl, combine the soy sauce and the honey.
Little cooks: Kids can help combine the sauces.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot until tender, 6-7 minutes. • Add honey-soy mixture and cook, until veggies are well coated, 1-2 minutes. • Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! 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 strips packaging. • In a medium bowl, combine the salt, crushed peppercorns, Southeast Asian spice blend and the plain flour. Add beef and toss to coat.
• Wipe out frying pan and return the frying pan to high heat with a generous drizzle of olive oil. When oil is hot, pick up beef strips using tongs and shake off any excess flour back into the bowl. Cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: If your pan is getting crowded, cook in batches for the best results.
• Divide rice between bowls. Top with honey-soy veggies and salt and pepper beef. • Sprinkle with chilli flakes (if using). Drizzle with sesame dressing. Enjoy!
Little cooks: Kids can add the finishing touch and drizzle over the dressing.
