Bursting with fresh zingy flavours from the Thai spice blend and packed with fresh good-for-you ingredients, this simple speedy recipe will take your stir-fry game to the next level. When stir-frying beef, a top tip from our chefs is not to overcrowd the frying pan or wok. Instead, make sure the pan is nice and hot and cook the beef in batches to prevent the meat from stewing.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Beef Steak Strips
Thai Style Spice Blend(ContainsSesame)
Soy Sauce(ContainsSoya, Cereals containing Gluten)
Steamed Basmati Rice
a) Halve, peel and thinly slice the red onion. b) Halve, then remove the core from the pepper and thinly slice. c) Roughly chop the coriander (stalks and all).
a) Heat a splash of oil in a large frying pan over high heat. When the oil is hot, add the steak strips. b) Sprinkle on the Thai spice (be careful it's hot!) and stir fry until browned but not cooked through, 2 mins. Tip: Do this in batches if your pan is small. You want the steak to brown not stew. c) Transfer to a plate, wipe out the pan and return to high heat with a splash of oil.
a) When the oil is hot, stir fry the onion and pepper until slightly softened, 2-3 mins. b) Lower the heat and add the hoisin sauce and soy sauce to the pan and stir through. Bring to a bubble and remove from the heat.
a) Cook the rice according to pack instructions.
a) While the rice cooks, return the pan to medium heat and stir in the beef strips you browned earlier. b) Pour in any steak resting juices. Stir fry until everything is piping hot and then mix through the coriander.
a) Share the rice between your bowls and spoon the hoisin beef on top. Enjoy!