Sticky Beef Stir-Fry and Jasmine Rice
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Sticky Beef Stir-Fry and Jasmine Rice

Sticky Beef Stir-Fry and Jasmine Rice

with Pickled Cucumber Salad

Looking for a quick and tasty midweek dinner option? Try cooking up our Sticky Beef Stir-Fry and Jasmine Rice in just 20 minutes for a delicious and speedy meal.

Calorie Smart

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

100 grams

Jasmine Rice

240 grams

British Beef Mince

1 unit(s)

Bell Pepper

(May contain Celery)

15 milliliter(s)

Rice Vinegar

½ unit(s)


(May contain Celery)

15 grams

Ginger, Garlic & Lemongrass Puree

100 grams

Teriyaki Sauce

(Contains Soya)

1 pinch

Chilli Flakes

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for Pickling


Nutritional information

Energy (kcal)577 kcal
Energy (kJ)2412 kJ
Fat21.2 g
of which saturates8.6 g
Carbohydrate64.8 g
of which sugars20.5 g
Protein33.4 g
Salt3.26 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Medium Bowl


Cook the Rice

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Prep the Veg

While the rice cooks, halve the bell pepper and discard the core and seeds. Chop into 1cm pieces. 

Trim the cucumber (see ingredients for amount), then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Stir-Fry the Mince and Pepper

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince and pepper chunks. Fry until the mince has browned and the pepper has softened, 4-5 mins.

Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

What a Pickle

Meanwhile, in a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount).

Season with salt and pepper, then add the chopped cucumber. Mix together well, then set aside to pickle.

Sauce Things Up

Once the mince has browned, stir the ginger, garlic & lemongrass paste and teriyaki sauce into the pan.

Cook until the sauce has reduced, stirring frequently, 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. 

Taste and season with salt and pepper if needed. Add a splash of water if it gets a little too thick.

Finish and Serve

Stir the chilli flakes through the stir-fry beef (add less if you'd prefer things milder).

Fluff up the rice with a fork and share between your bowls.

Top with the sticky beef and serve with the pickled cucumber alongside.