Saucy Beef Stir-Fry

Saucy Beef Stir-Fry

with Ginger-Green Rice

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Traditional beef stir-fry is excellent, but this garlic and ginger concoction is seriously mind-blowing! This dish is the perfect flavour and texture combination of tender meat, crispy veggies, and satisfying rice.

Allergens:Sesame/SésameSoy/SojaWheat/BléSulphites/SulfiteTree Nut/NoixPeanut/Cacahuète

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

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

1.5 cup

Basmati Rice

227 g

Snow Peas

¼ cup

Stir-Fry Sauce

(ContainsSesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 unit

Green Onions

12 g


60 g


28 g

Cashews, chopped

(ContainsTree Nut/Noix, Peanut/Cacahuète)

1 tbsp



160 g

Sweet Bell Pepper

Not included in your delivery

4 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2929 kJ
Calories700 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber3 g
Protein43 g
Cholesterol75 mg
Sodium800 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Paper Towel
Medium Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!

Wash and dry all produce.* Core, then thinly slice peppers. Thinly slice green onions. Peel, then finely grate 2 tbsp ginger. Trim snow peas. Peel, then mince or grate garlic. Pat beef dry with paper towels, then cut into 1-inch pieces.


Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil, then half the ginger, half the green onions and rice. Cook stirring often, until fragrant, 1 min. Add 2 1/2 cups water. Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, heat a large non-stick pan over medium heat. When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.


Using the same pan, increase the heat to medium-high. Add another 1 tbsp oil, then snow peas and peppers. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add garlic and remaining ginger. Cook, stirring often, until fragrant, 1 min. While veggies cook, in a small bowl, whisk together cornstarch, stir-fry sauce and 1 cup water. Set aside. Transfer veggies to a plate and set aside.


Using the same pan, add 1 tbsp oil, then half the beef. Cook, stirring occasionally, until browned, 3-4 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to a plate. Repeat with another 1 tbsp oil and remaining beef. To the pan, add first batch of beef, veggies and cornstarch mixture. Cook, stirring often, until sauce comes together and warmed through, 2-3 min.


Fluff rice with a fork, then stir in remaining sauce. Season with salt. Divide rice between plates and top with beef stir-fry. Sprinkle over cashews and remaining green onions.