Teriyaki-Hoisin Beef Fried Rice
with Green Beans and Pickled Carrot Ribbons
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.
Not included in your delivery
Boil a full kettle.
Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.
While the rice cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).
In a medium bowl, combine the carrot ribbons, rice vinegar, sugar (see pantry for amount) and a pinch of salt. Set your pickle aside.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the beef mince and green beans. Fry until browned and tender, 5-6 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. It's cooked when no longer pink in the middle.
Once browned, add the garlic to the pan and cook for 1 min more.
Add the cooked rice to the beef mixture, then stir in the hoisin sauce, teriyaki sauce and sambal (add less if you'd prefer things milder). Mix together until piping hot, 1-2 mins.
Taste and season with salt and pepper if needed.
Share the hoisin beef fried rice between your plates.
Top with your pickled carrot ribbons.