Char Siu Beef Stir-Fry
with Veggies & Garlic Rice
It's easy to make this Chinese-inspired dish when you have quick-cooking beef strips and the right stir-fry paste handy. Offering the perfect balance of sweet, salty and umami-rich flavours, the char siu paste works wonders with the zingy lime zest in the pan, while the fragrant rice makes the perfect accompaniment. Check out our tips for little chefs and get the kids involved!
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Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
capsicum
1 bag
green beans
½
lime
½ packet
sesame oil blend
(Contains Sesame;)
1 packet
char siu paste
(Contains Soy;)
1 packet
beef strips
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, then bring to the boil. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10-15 minutes (the rice will finish cooking it its own steam, so don't peek!).
• While rice is cooking, thinly slice carrot into half-moons. Roughly chop capsicum. • Trim and halve green beans. Zest lime to get a generous pinch, then cut into wedges. • In a small bowl, combine char siu paste, sesame oil blend (see ingredients) and the soy sauce.
Little Chefs: Take charge by mixing the ingredients for the sauce!
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrot, capsicum and green beans, tossing, until tender, 4-5 minutes. Add Asian greens, lime zest and remaining garlic. Cook until fragrant and greens are just wilted, 1-2 minutes. • Stir in char siu sauce and simmer until slightly thickened, 1-2 minutes. Return beef to pan, tossing to coat.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
• Divide garlic rice between bowls. Top with char siu beef stir-fry. • Sprinkle with crispy shallots. Serve with lime wedges.
Little Chefs: Add the finishing touch by sprinkling the crispy shallots on top!