Korean-Inspired Beef and Peanut Stir-Fry
with Mushrooms, Sugar Snaps and Jasmine Rice
The quantities provided above are averages only.
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.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
1 unit(s)
Lime
240 grams
British Beef Mince
80 grams
Sliced Mushrooms
80 grams
Young Pea Pods
50 grams
Gochujang Paste
(Contains Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Peel and grate the garlic (or use a garlic press).
b) Cut the lime into wedges.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the pan is hot, add the beef mince, mushrooms and sugar snap peas.
c) Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.IMPORTANT: Wash your hands and equipment after handling raw mince.
d) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Add the garlic and gochujang paste to the beef. Stir-fry for 1 min.
b) Add the peanut butter. Cook for 30 seconds, stirring vigorously. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.
a) Add the soy sauce, honey and the water for the sauce (see pantry for both amounts).
b) Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins.
c) Remove the pan from the heat and squeeze in half the lime juice. Taste, and season with salt and pepper or a squeeze more lime juice if needed. Add a splash of water if you feel it needs it.
a) Share the rice between your bowls.
b) Spoon over the beef stir fry and sauce.
c) Serve with any remaining lime wedges for squeezing over.
Enjoy!
