Saucy Beef Stir-Fry
with Ginger-Green Rice
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Beef Strips
1.5 cup
Basmati Rice
227 g
Snow Peas
¼ cup
Hoisin-Soy Sauce Blend
(Contains Sesame, Soy, Gluten, Sulphites)
2 unit
Green Onion
12 g
Garlic
60 g
Ginger
28 g
Cashews, chopped
(Contains Peanuts, Cashews/Noix de cajou)
1 tbsp
Cornstarch
(Contains Sulphites)
160 g
Sweet Bell Pepper
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
