Honey Garlic Beef Stirfry
Savor a delightful honey garlic ground beef stir fry, served over fragnant jasmine rice with crisp peas, carrots, and bell pepper, all tossed in a luscious sauce and crowned with crunch toasted cashews.
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.
Ingredients
500 g
Ground Beef
1.5 cup
Jasmine Rice
8 tbsp
Honey-Garlic Sauce
(Contains: Soy May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)
2 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
1 unit(s)
Sweet Bell Pepper
113 g
Green Peas
15 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Carrot
Not included in your delivery
2 tbsp
Oil*
1 tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 2 1/2 cups (5 cups) water, miso concentrate and Vegetable Stock powder. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered. - Wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then halve carrot lenthwise. Cut into 1/2-inch moons.
- Cut bok choy into 1/2-inch pieces. Rinse leaves to wash away any dirt.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add carrots, peppers and peas, cook for 5-7 mins. Stirring frequently. Season with salt and pepper.
- Transfer to plate.
- Wipe large non-stick pan clean, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add beef and salt. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add honey garlic sauce, soy mirin sauce and 1/2 cup (1 cup) water, cook for 3-5 min. Stirring often, until fragrant.
- Add veggie and stir to combine. Season with salt and pepper.
- Heat a medium non-stick pan over medium.
When hot, add cashews to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) - Transfer to a plate.
- Fluff rice and divide between plates.
- Divide honey garlic beef between plates.
- Sprinkle with cashews.