Speedy Sesame Beef Stir-Fry
with Snap Peas, Carrots and Rice- Soy
- Wheat
- Sesame
- Sulphites
- Crustaceans
- Tree nuts
- Gluten
- Egg
- Fish
- Soy
- Sulphites
- Sesame
- Milk
- Wheat
- Mustard
- May contain traces of allergens
This veggie-packed stir-fry has a secret ingredient to add nuttiness and body to the sauce: tahini! Served with fluffy sesame seed rice, this is a sesame lover's dinner! Ingredients: Ground beef • Jasmine rice • Sugar snap peas • Teriyaki sauce (water, sugars (glucose-fructose, sugar, blackstrap molasses), tomato paste, hydrolyzed soy protein, soy sauce (water, wheat, soybeans, salt, sodium benzoate), soybean oil, white vinegar, modified corn starch, salt, red wine vinegar, caramel colour (sulphites), sesame oil, tamarind extract, natural flavour, spice, xanthan gum, garlic powder, citric acid, sodium benzoate) (soy, sesame, sulphites, wheat) • Red onion • Carrots • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Sesame oil • Sesame seeds • 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).
250 g
Ground Beef
4 tbsp
Teriyaki Sauce
()
2 tbsp
Tahini Sauce
()
1 tbsp
Sesame Oil
()
113 g
Sugar Snap Peas
½ unit(s)
Red Onion
56 g
Carrot, julienned
¾ cup
Jasmine Rice
9 g
Sesame Seeds
()
½ tbsp
Soy Sauce
()
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
- 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 is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then slice half the onion (use whole onion for 4 ppl) into 1/4-inch slices.
- Trim snap peas.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add half the sesame oil, then onions to the same pan (used in step 3). Cook, stirring often, until softened, 1-2 min.
- Add snap peas and 1 tbsp (2 tbsp) water. Cook, stirring occasionally, until tender-crisp, 2-4 min.
- Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- Add remaining sesame oil to the pan, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Return veggies to pan.
- Add carrots, teriyaki sauce, soy sauce, tahini sauce, 1/2 tsp (1 tsp) sugar and 1/3 cup (2/3 cup) water to the pan. Cook, stirring often, until sauce thickens slightly, 1-3 min.
- Remove the pan from heat.
- Season with salt and pepper.
- Fluff rice with a fork, then stir in half the sesame seeds.
- Divide rice between bowls.
- Top with beef stir-fry.
- Sprinkle with remaining sesame seeds.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the chicken.**
