Beef and Broccoli Stir Fry (Test1)
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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.


Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson10 minutes


quantité par portion

250 g

Bœuf haché

¾ tasse(s)

Riz au jasmin

1 pièce(s)


4 cs

Sauce hoisin

(Contient Moutarde, Sésame, Soya Peut contenir Sulfites, Crustacés, Oeuf, Poisson, Lait)

28 g

Échalotes frites

(Contient Blé)

2 pièce(s)

Oignon vert

113 g

Bok choy, haché

1 pièce(s)

Gousses d'ail

227 g


2 cs

Sauce soya

(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)

Pas inclus dans votre livraison

0.13 cc


1.5 cs


0.13 cc



Informations nutritionnelles

Énergie (kcal)550 kcal
Graisses15 g
dont saturés4.5 g
Glucides98 g
dont sucres18 g
Fibres5 g
Protéines10 g
Cholestérol0 mg
Sel1060 mg
Gras Trans0 g
Potassium650 mg
Calcium75 mg
Fer3.5 mg


Petit bol
Cuillères à mesurer
Casserole moyenne
Verre doseur
Grande poêle antiadhésive


  • 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.