Vietnamese Beef & Sesame Broccoli
with Jasmine Rice
- Sesame
- Molluscs
- Soy
- May contain traces of allergens
Ingredients
Beef Strips
Mint
1 packet
Jasmine rice
1
Broccoli
1
Red Onion
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Sweet Chilli Sauce
2
Garlic
1 packet
Oyster Sauce
(Contains: Molluscs; )
1
Lemon
Fresh Chilli
Nutrition Values
Cooking Steps
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will keep cooking as it sits so don't peek!
While the rice is cooking, combine the oyster sauce, sweet chilli sauce, fish sauce (if using) and beef strips in a medium bowl. Toss to coat and set aside.
Chop the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Thinly slice the red onion. Thinly slice the long red chilli (if using). Pick and roughly tear the mint leaves. Cut the lime into wedges.
Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, for 3-4 minutes or until golden. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and cook for 5 minutes or until tender. TIP: Add a dash of water to help speed up the cooking process. Add the garlic, soy sauce and toasted sesame seeds to the broccoli and cook for 1 minute or until fragrant. Transfer to a bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle more olive oil. Add the red onion and cook for 5 minutes or until softened. Add the beef strips plus any leftover marinade and cook, tossing, for 1-2 minutes or until browned. Season to taste with salt and pepper.
Divide the jasmine rice between plates and top with the Vietnamese beef and sesame broccoli. Garnish with the long red chilli and mint leaves. Serve the lime wedges on the side.
