Southeast Asian-Style Beef & Veggie Curry
with Broccoli & Rapid Rice
Ingredients
1 packet
Broccoli Florets
250 g
Beef Strips
1 packet
Baby Spinach Leaves
1 sachet
Southeast Asian Spice Blend
1 packet
Basmati Rice
1 sachet
Chicken-Style Stock Powder
1 packet
Ginger Paste
1
Carrot
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• While rice is cooking, thinly slice carrot into half-moons. Cut any large broccoli florets in half. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Tranfser to a bowl. • Reduce heat to medium, then add carrot and broccoli, tossing occasionally, 5-7 minutes. • Add ginger paste and Southeast Asian spice blend and cook until fragrant, 1 minute. • Add cooked beef strips, coconut milk ,baby spinach leaves, chicken-style stock powder, the brown sugar, soy sauce and a splash of water. Cook until slightly thickened, 2-3 minutes.
• Divide rapid rice between bowls. • Top with Southeast Asian-style beef and veggie curry. Enjoy!
