Sticky Asian Beef Stir-Fry
with Garlic Rice
Umami-rich oyster sauce, aromatic ginger and zesty lime. This stir-fry brings together quick-cooking beef strips with a colourful array of veggies and a genius combination of Asian flavours. What's not to love?
The quantities provided above are averages only.
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Ingredients
4 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
beef strips
1
capsicum
1
carrot
1 bag
coriander
1 knob
ginger
½
lime
1 packet
kecap manis
(Contains Gluten, Soy, Sulphites, Wheat;)
1 sachet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water (for the rice)
¼ tsp
salt
2 tsp
soy sauce
(Contains Gluten, Soy;)
2 tsp
brown sugar
2 tsp
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and 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 has absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, combine the beef strips and soy sauce in a medium bowl. Set aside.
Cut the capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the coriander. Finely grate the ginger. Zest the lime to get a good pinch, then slice into wedges. In a small bowl, combine the kecap manis, oyster sauce, brown sugar, water (for the sauce), lime zest and a generous squeeze of lime juice. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef, in batches, until browned, 1-2 minutes. 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 capsicum and carrot and cook until just tender, 4-5 minutes. Add the ginger, remaining garlic and a drizzle of olive oil and cook until fragrant, 1 minute. Return the beef strips to the pan and add the kecap-oyster mixture. Cook, tossing, until heated through and well combined, 1 minute. Remove from the heat.
Divide the garlic rice between bowls. Top with the sticky Asian beef stir-fry and garnish with the coriander. Serve with any remaining lime wedges.