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Ginger Beef Stir-Fry and Garlic Rice

Ginger Beef Stir-Fry and Garlic Rice

with Young Pea Pods and Pak Choi
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
554 kcal
Protein
: 
35.3g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Wheat
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

4 unit(s)

Garlic Clove

100 grams

Basmati Rice

1 unit(s)

Pak Choi

240 grams

British Beef Mince

160 grams

Young Pea Pods

15 grams

Ginger Puree

40 grams

Ketjap Manis

(Contains: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

Not included in your delivery

10 grams

Butter

200 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for the Sauce

Energy (kJ)2316 kJ
Energy (kcal)554 kcal
Fat19 g
of which saturates9.1 g
Carbohydrate64.4 g
of which sugars13.3 g
Dietary Fibre6.8 g
Protein35.3 g
Salt2.5 g
Trans Fat0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Grater
•Medium Saucepan
•Knife
•Pan

Instructions

1

Peel and grate the garlic (or use a garlic press). 

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount). When hot, add half the garlic and stir-fry for 1 min. 

Stir the rice and cook until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) into the pan and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

2

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

In the meantime, trim the pak choi, then thinly slice widthways.

3

When the rice has 10 mins left, heat a large frying pan on medium-high heat (no oil). 

Once hot, add the beef mince. Fry, breaking up the mince as it cooks, for 4 mins.  IMPORTANT: Wash your hands and equipment after handling raw mince.

4

Stir in the ginger puree, sliced pak choi, young pea pods and remaining garlic.

Cook until fragrant, 2 min, then remove from the heat. IMPORTANT: The beef is cooked when no longer pink in the middle.

5

Stir the ketjap manis, soy sauce and water for the sauce (see pantry for amount) into the pan until evenly coated.

Taste and season with salt and pepper if needed.

Fluff up the rice with a fork.

6

Share the garlic rice between your bowls and top with your ginger beef stir-fry.

Enjoy!

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