Sesame Beef Stir Fry

Name: Sesame Beef Stir Fry with Jasmine Rice, Red Pepper and Bok Choy
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Pak Choi; 1 Bell Pepper; 1 Garlic Clove**; ½ Ginger; 1 Spring Onion; 150 Jasmine Rice; 15 Sesame Seeds; 240 Beef Strips; 25 Soy Sauce; 25 Ketjap Manis; 300 Water

with Jasmine Rice, Red Pepper and Bok Choy

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We love good Sesame Beef Stir Fry with Jasmine Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:

Cereals containing gluten

•Soya

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.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Pak Choi

Bell Pepper

Garlic Clove**

Ginger

Spring Onion

150

Jasmine Rice

Sesame Seeds

240

Beef Strips

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Ketjap Manis

(Contains: Soya)

Not included in your delivery

300

Water

Nutritional information

Energy (kcal)626 kcal

Energy (kJ)2617 kJ

Fat18 g

of which saturates7 g

Carbohydrate74 g

of which sugars13 g

Protein40 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Chopping Board

•Grater

•Knife

•Bowl

•Grill Pan

•Plate

Instructions

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

Trim the bok choy then thinly slice widthways. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim the spring onions then slice thinly.

Heat a large frying pan over medium high heat (no oil). Add the sesame seeds and cook, stirring, until golden, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Pop into a small bowl and set aside but don't wash up the pan!

Return the pan to high heat with a drizzle of oil. When the oil is hot, add the steak strips and stir-fry until browned but not cooked through, 2 mins.TIP: Do this in batches if your pan is small. You want the steak to brown not stew. Transfer to a plate, wipe out the pan and return to high heat with a splash of oil. IMPORTANT: The steak is safe to eat when the outside is cooked.

Add the pepper to the pan and stir fry until starting to soften and turning brown, 4-5 mins. Add the bok choy, garlic and ginger and stir fry until the bok choy has softened, 1-2 mins. Lower the heat and add the soy sauce and ketjap manis with a splash of water. Stir in the beef strips you browned earlier. Pour in any steak resting juices. Stir fry until everything is piping hot.