Beef and Broccoli Stir Fry (Test1)
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Beef and Broccoli Stir Fry (Test1)

with rice and crispy shallots

Tonights tasty asian inspired stir-fry is filled to the brim with crunchy bright veggies. The hoisin garlic sauce will make your taste buds sign while the cripsy shallots bring the savoury.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Beef

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

28 g

Crispy Shallots

(Contains Wheat)

2 unit(s)

Green Onion

113 g

Bok Choy, chopped

1 unit(s)

Garlic, cloves

227 g


2 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

Not included in your delivery

0.13 tsp


1.5 tbsp


0.13 tsp



Nutrition Values

Calories550 kcal
Fat15 g
Saturated Fat4.5 g
Carbohydrate98 g
Sugar18 g
Dietary Fiber5 g
Protein10 g
Cholesterol0 mg
Sodium1060 mg
Trans Fat0 g
Potassium650 mg
Calcium75 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan


  • Core, then cut pepper into 1/4-inch pieces.
  • Cut broccoli into bite-sized pieces.
  • Peel, then mince or grate garlic.
  • Thinly slice green onions.
  • Add soy sauce, hoisin, half the green onions and 1 tbsp water (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine. Set aside.
  • Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot.
  • Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then broccoli. Cook, stirring occasionally, until starting to soften, 3-4 min.
  • Add peppers and bok choy. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
  • Remove the pan from heat, then transfer veggies to a plate and cover to keep warm.
  • Re-heat non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef.
  • Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat. Add garlic and cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
  • Add cooked veggies and sauce from the small bowl to the pan with the beef. Cook, stirring often until coated, 1-2 min.
  • Fluff rice with a fork, then stir in the remaining green onions.
  • Divide the rice between plates, then top with beef and veggie stirfry.
  • Sprinkle crispy shallots.