Peanut Gochujang Beef Stir-Fry
with Jasmine Rice
Looking for a super quick and tasty midweek dinner option? Try cooking up our Peanut Gochujang Beef Stir-Fry in just 15 minutes for a delicious and speedy meal.
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
240 grams
British Beef Mince
80 grams
Sliced Mushrooms
50 grams
Gochujang Paste
(Contains Soya)
25 grams
Ketjap Manis
(Contains Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
120 grams
Coleslaw Mix
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 12-13 mins.
- Once cooked, drain, pop back in the pan and cover.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the beef and mushrooms, 6-8 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, open the remaining sachets.
- Stir in the gochujang, ketjap, peanut butter, soy and water (see pantry).
- Add the coleslaw mix.
- Bring to the boil. Simmer, 1-2 mins.
- Add a splash of water if needed.
- Share the rice between your bowls.
- Top with the beef stir-fry.
- Enjoy!
