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.
Ingredients
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
Broccoli
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
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.