Lemongrass Beef & Rice
with Hoisin Peanut Sauce & Cucumber Salad
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Ingredients
1
basmati rice
1
cucumber
1
beef strips
1
hoisin sauce
(Contains Sesame, Soy;)
1
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
1
Ginger Lemongrass Paste
1
mixed salad leaves
1
carrot
1
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
water
1
soy sauce mix
(Contains Soy, Gluten, Wheat;)
butter
Nutritional Values
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to saucepan.
• Meanwhile, thinly slice cucumber into half-moons. • Grate carrot. • Cut chicken breast into 2cm chunks. • In a small bowl, combine hoisin sauce, peanut butter and the water. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ -----------CCM TEXT------------- • Meanwhile, thinly slice cucumber into half-moons. • Grate carrot. • In a small bowl, combine hoisin sauce, peanut butter and the water.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, and add gingerlemongrass paste and cook, tossing, until fragrant, 1 minute. • Stir in the hoisin peanut mixture, until combined.
TIP: Add a splash of water if the sauce looks too thick. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to beef strips, heat pan as above. When oil is hot, cook beef strips, tossing, in batches, until browned and cooked through, 1-2 minutes. Reduce heat to medium, and return all beef to pan, add ginger lemongrass paste and cook, tossing until fragrant, 1 minute. Continue as above.
-----------CCM TEXT------------- • 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. • Reduce heat to medium, and add ginger lemongrass paste, and cook, tossing, until fragrant, 1 minute. • Stir in the hoisin peanut mixture, until combined.
TIP: Add a splash of water if the sauce looks too thick.
• In a medium bowl, combine carrot, cucumber, mixed salad leaves and soy sauce mix. Season to taste. • Add the butter to the saucepan with the rice, stirring to coat. • Divide rice and salad between plates. • Top with hoisin-peanut chicken sauce. • Sprinkle over crushed peanuts to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Top rice with hoisin-peanut beef to serve.
-----------CCM TEXT------------- • In a medium bowl, combine carrot, cucumber, mixed salad leaves and soy sauce mix. Season to taste. • Add the butter to the saucepan with the rice, stirring to coat. • Divide rice and salad between plates. • Top with hoisin-peanut beef sauce. Sprinkle over crushed peanuts to serve. Enjoy!