Quick Sweet Chilli Beef & Veggie Stir-Fry

Name: Quick Sweet Chilli Beef & Veggie Stir-Fry with Butter Rice & Crushed Peanuts
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Crushed Peanuts; 1 packet Jasmine rice; 1 packet Sweet Chilli Sauce; 250 g Beef Strips; 1 packet Ginger Paste; 1 Carrot; 1 Leek; 1 packet Oyster Sauce; 1 packet Shredded Cabbage Mix; 20 g butter; 1 drizzle olive oil; 1 tsp soy sauce; 1 tsp vinegar (rice wine or white wine)

with Butter Rice & Crushed Peanuts

4.0(61)

Recipe Development TeamUpdated on September 15, 2025

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Calories

581 kcal

Protein

39.6g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Molluscs
Milk
Soy
Gluten
May contain traces of allergens

A happy union is celebrated between this dish and flavour. The juicy beef should be enough to have those dinner bells ringing, but we’ve gone and found the perfect partner for it in our sweet chilli sauce and stir-fried veggies. To seal the deal, we’ve topped it off with a sprinkling of peanuts for a nutty finish.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Crushed Peanuts

1 packet

Jasmine rice

1 packet

Sweet Chilli Sauce

250 g

Beef Strips

1 packet

Ginger Paste

Carrot

Leek

1 packet

Oyster Sauce

(Contains: Molluscs; )

1 packet

Shredded Cabbage Mix

Not included in your delivery

20 g

butter

(Contains: Milk; )

1 drizzle

olive oil

1 tsp

soy sauce

(Contains: Soy; May be present: Gluten)

1 tsp

vinegar (rice wine or white wine)

Nutrition Values

Calories581 kcal

Energy (kJ)2430 kJ

Fat17.4 g

of which saturates5.1 g

Carbohydrate64 g

of which sugars18.2 g

Dietary Fibre6.2 g

Protein39.6 g

Cholesterol49.2 mg

Sodium1180 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

•Medium Saucepan

Cooking Steps

• Boil the kettle. Thinly slice carrot into half-moons. Thinly slice leek. • 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 return rice to the saucepan. Stir through the butter and set aside.

• Meanwhile, discard any liquid from beef strips packaging. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over high heat helps it stay tender.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and leek until tender, 3-4 minutes. • Add shredded cabbage mix and cook until softened, 2-3 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Add sweet chilli sauce, oyster sauce, the soy sauce, vinegar and a splash of water. Return beef to the pan and toss to combine, 1 minute.