Beef Stir-Fry Bowls
with Snap Peas and Jasmine Rice
This family favourite take-out fake-out will be ready at the dinner table in no time! A sweet and savoury sauce glazes each bite of hearty beef.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sugar Snap Peas
(Contains Soy, Sulphites, Wheat)
Gravy Spice Blend
(Contains Soy, Wheat)
Miso Broth Concentrate
Not included in your delivery
Before starting, add 1 cup (2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water boils over.)Remove from heat. Set aside, still covered.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Meanwhile, trim snap peas.Thinly slice green onion.
Add snap peas, 2 tbsp (1/4 cup) water to the pan with beef. Cook, stirring often, until water is absorbed and snap peas are tender-crisp, 2-3 min.Add remaining garlic salt. Season with pepper.
Sprinkle brown sugar over beef and snap peas. Cook, stirring often, until beef is dark golden-brown, 1-2 min. Sprinkle Gravy Spice Blend over top, then stir to coat. Add 3/4 cup (1 1/4 cups) water, soy sauce and broth concentrate. Bring to a gentle boil. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 1-2 min. Remove from heat, then cover to keep warm.
Fluff rice with a fork. Stir in half the green onions.Divide rice between bowls. Top with beef, veggies and any remaining sauce in the pan. Sprinkle remaining green onions over top.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the pork.**