Fragrant Beef and Mushroom Stir-Fry
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Fragrant Beef and Mushroom Stir-Fry

Fragrant Beef and Mushroom Stir-Fry

with Pak Choi and Zesty Rice

Super Quick
Family Friendly
Under 650 calories
Cereals containing gluten

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 war 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.

Preparation Time15 minutes
Cooking time15 minutes


serving amount

240 grams

Beef Mince

80 grams

Sliced Mushrooms

150 grams

Basmati Rice

½ unit(s)


1 unit(s)

Pak Choi

15 grams

Ginger, Garlic & Lemongrass Puree

50 grams

Ketjap Manis

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

1 pinch

Chilli Flakes

Not included in your delivery

½ tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)2676 kJ
Energy (kcal)640 kcal
Fat20.6 g
of which saturates8.6 g
Carbohydrate80.2 g
of which sugars17.4 g
Protein36.1 g
Salt4.78 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Boil a full kettle.

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the beef mince and sliced mushrooms and fry until both are browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.


a) Meanwhile, pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) While the rice cooks, cut the lime into wedges (see ingredients for amount). Trim the pak choi, then thinly slice widthways.

c) Once browned, stir in the pak choi and ginger, garlic & lemongrass puree. Cook for 2-3 mins.

c) Stir the ketjap, soy and sugar for the sauce (see pantry for amount) into the beef and bring to the boil.

d) Remove the pan from the heat and squeeze in some lime juice.


a) Taste the stir-fry and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little thick.

b) Fluff up the rice with a fork and share between your bowls or plates. Serve the beef stir-fry on top of your rice.

c) Finish with a sprinkle of chilli flakes (add less if you'd prefer things milder) and a lime wedge for squeezing over.



Step 1 MOD: If you’ve chosen beef mince instead of pork, cook the recipe in the same way.