Savoury Beef and Veggie Stir-Fry

Name: Savoury Beef and Veggie Stir-Fry with Cashews and Garlic Rice
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 250 g Ground Beef; 1 tbsp Soy Sauce; 4 tbsp Hoisin Sauce; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Zucchini; ¾ cup Basmati Rice; 56 g Cashews, chopped; 2 unit(s) Green Onion; 1 unit(s) Chicken Broth Concentrate; 9 g Cornstarch; 4 g Garlic Salt; 1 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Pepper*

with Cashews and Garlic Rice

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For those who don't shy away from spice, this beef stir-fry packs a flavour punch with plenty of heat, thanks to our Szechuan-style sauce. Toasted cashews finish off this dish for a culinary home run!

Ingredients: Ground beef • Zucchini • Sweet bell pepper • Basmati rice • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Cashews (cashews, soybean and/or canola oil) (cashew) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cornstarch • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

Quick

•Spicy

Allergens:

Soy

•Sulphites

•Wheat

•Mustard

•Sesame

•Cashews

•Milk

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

1 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

4 tbsp

Hoisin Sauce

(Contains: Mustard, Sesame, Soy May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Zucchini

¾ cup

Basmati Rice

56 g

Cashews, chopped

(Contains: Cashews May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)

2 unit(s)

Green Onion

1 unit(s)

Chicken Broth Concentrate

9 g

Cornstarch

(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

1 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values

Calories940 kcal

Fat46 g

Saturated Fat14 g

Carbohydrate94 g

Sugar17 g

Dietary Fiber5 g

Protein39 g

Cholesterol90 mg

Sodium1500 mg

Trans Fat1 g

Potassium1000 mg

Calcium100 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

Before starting, wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To a medium pot, add rice, broth concentrate, half the garlic salt and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high heat.
Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
Remove the pot from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces.
Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
Cut green onion whites into 1/2-inch pieces. Thinly slice green onion greens. Keep green and white parts separate.

Heat a large non-stick pan over medium.
When hot, add cashews to the dry pan. Toast for 5-6 min, stirring occasionally, until golden. (TIP: Keep your eye on cashews so they don't burn.)
Transfer to a plate.

Heat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with pepper and remaining garlic salt.
Meanwhile, to a small bowl, add hoisin sauce, soy sauce, half the cornstarch (use all for 4 servings) and 1/3 cup (2/3 cup) water. Stir until cornstarch dissolves.

To the pan with beef, add peppers, zucchini and green onion whites. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
Add Szechuan sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: Add 1-2 tbsp water if sauce gets too thick.) Season with pepper, to taste.
Add half the cashews, then toss to combine.

To the pot with rice, add half the green onion greens and 1 tbsp (2 tbsp) butter, then fluff rice with a fork until butter melts.
Divide rice between plates. Top with beef and veggies.
Sprinkle remaining green onions and remaining cashews over top.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook pork.**