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Quick & Sticky Beef

Quick & Sticky Beef

with Basmati Rice and Pepper

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Looking for a quick and tasty midweek dinner option? Try cooking up our Quick & Sticky Beef in just 20 minutes for a delicious and speedy meal.

Tags:RapidSpicyUnder 650 calories
Allergens:SesameSoyaCereals 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 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.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Long Grain Rice

1 unit(s)

Red Onion

1 unit(s)

Green Pepper

1 bunch(es)

Coriander

240 grams

Beef Steak Strips

1 sachet

Thai Style Spice Blend

(ContainsSesame)

64 grams

Hoisin Sauce

(ContainsSoya)

25 milliliter(s)

Soy Sauce

(ContainsSoya, Cereals containing gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2232 kJ
Energy (kcal)533 kcal
Fat7.0 g
of which saturates3.0 g
Carbohydrate81 g
of which sugars16.0 g
Protein35 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Saucepan
Sieve
Frying Pan
Plate
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) When cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

2

a) Meanwhile, halve, peel and thinly slice the red onion.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Roughly chop the coriander (stalks and all).

3

a) Heat a drizzle of oil in a large frying pan on high heat.
b) When the oil is hot, add the beef strips and sprinkle over the Thai style spice blend (see ingredients for amount - add less if you don't like heat).
c) Stir-fry until browned, 1-2 mins. TIP: Do this in batches if your pan is small - you want the beef to brown, not stew. IMPORTANT: Wash your hands and equipment after handling raw meat. The beef is safe to eat when the outside is browned.
d) Once browned, transfer the beef to a plate and cover with foil to keep warm.

4

a) Wipe out the pan and return to high heat with a drizzle of oil if needed. When hot, add the onion and pepper, then stir-fry until slightly softened, 2-3 mins.
b) Lower the heat and stir in the hoisin sauce and soy sauce.
c) Bring to a bubble, then remove from the heat.

5

a) Just before the rice is cooked, return the pan to medium heat and add the browned beef strips to the peppers and onion..
b) Stir-fry until everything is piping hot.
c) Remove from the heat, then stir through the coriander.

6

a) Share the rice between your bowls and spoon your sticky beef on top. Enjoy!