Shaking beef strips
Ready in around 20 mins
- Energy: 2282kj (546Kcal)
- Protein: 41g
- Carbohydrate: 50g
- Fat: 18g
- Contains: Gluten, Peanuts, Fish, Soy
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1. TO PREPARE THE VEGETABLES:
Using half the carrot, peel and grate and place in a salad bowl. Using quarter of the cucumber, make ribbons by pulling a peeler the full length along the cucumber, rotating after each peel. Add to the salad bowl with the mung beans. Remove the mint leaves from their stalks and add to the salad bowl. Roughly chop the coriander including the stalks and add half to the salad bowl. Just before serving pour in the Vietnamese dressing.
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2. TO COOK THE CRISPY RICE:
Finely slice the spring onion on the diagonal. Spray a non-stick frying pan with oil and place over a medium-high heat. Open the bag of steamed brown and black rice, squeezing gently on the bag to break up any large clumps. Once the pan is hot add the spring onion, rice and season with salt. Cook for 4-5 mins. Remove from the pan and cover to keep warm.
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3. TO COOK THE SHAKING BEEF:
Wipe out the pan, respray with oil and place over a high heat. Once hot add the garlic marinated beef strips, season with salt and stir fry for 30-60 secs – do not cook any longer as this will make them tough.
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TO SERVE:
Spoon rice and Vietnamese vegetables into a bowl. Top with shaking beef, pouring over any pan juices. Sprinkle over toasted peanuts and shallots and remaining coriander.
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- 1 pack of garlic marinated beef strips
- 1 pack of steamed brown and black rice
- 1 pot of Vietnamese dressing
- 1 sachet of toasted peanuts and shallots
- 1 pack of mung beans
- Cucumber
- 1 carrot
- 1 spring onion
- 1 bag of mint and coriander
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