Quick-cooking beef strips are the star of this speedy Asian stir-fry. Colourful veggies including snow peas and carrot add goodness plus a generous serve of oyster sauce, lemon juice and sweet chilli sauce combine into a sweet and savoury glaze that everyone will love!
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jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
sweet chilli sauce
mixed sesame seeds(ContainsSesame)
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
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. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the carrot (unpeeled) into half-moons. Thinly slice the brown onion (see ingredients). Trim and halve the snow peas. Zest the lemon to get a pinch, then slice into wedges. Finely grate the ginger.
In a small bowl, combine the sweet chilli sauce, oyster sauce, soy sauce and water (for the sauce). Set aside.
When the rice has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Season with salt and pepper and transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and onion and cook until tender, 4-5 minutes. Add the snow peas, lemon zest, mixed sesame seeds and ginger and cook until the peas are tender, 1-2 minutes. Season with salt and pepper. Reduce the heat to medium, then add the sweet chilli sauce mixture. Cook until heated through, 2 minutes. Remove from the heat, then add a generous squeeze of lemon juice. Return the beef strips to the pan and toss until coated. Season with pepper.
Divide the garlic rice between bowls and top with the sweet chilli seared beef and sesame veggies. Spoon over any excess sweet chilli sauce in the pan. Serve with any remaining lemon wedges.