Sweet and Sticky Beef Stir-Fry
with Rice, Pepper and Young Pea Pods
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Sweet and Sticky Beef Stir-Fry combines ketjap manis, Thai inspired spices and soy sauce to make a delicious sauce to toss with beef and veg.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
240 grams
British Beef Mince
80 grams
Young Pea Pods
1 sachet(s)
Thai Style Spice Mix
40 grams
Ketjap Manis
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
30 milliliter(s)
Rice Vinegar
Not included in your delivery
1 tsp
Sugar
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Pour it into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 12-13 mins.
- Once cooked, drain, pop back in the pan and cover.
- Meanwhile, chop the pepper into 2cm chunks.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the beef mince, pepper, pea pods and Thai style spice mix (add less if you'd prefer things milder), 5-6 mins.
- Break up the beef 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.
- Stir in the ketjap manis, rice vinegar, soy, sugar, ketchup (see pantry for both) and a splash of water.
- Simmer, 1 min. Remove from the heat.
- Taste and season with salt and pepper if needed.
- Share the rice between your bowls.
- Spoon over the sweet and sticky beef.
Enjoy!
Step 2 MOD: Cook the beef mince in the same way as the pork.
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