Szechuan ginger beef
Ready in around 20 mins
- Energy: 3030kj (724Kcal)
- Protein: 44g
- Carbohydrate: 55g
- Fat: 37g
- Contains: Soy, Sesame, Egg
1. TO PREPARE THE ASIAN GREENS:
Trim the end off the bok choy and discard. Cut any large leaves in half lengthways. Trim the ends off the broccolini and cut into small bite size pieces. Heat a drizzle of oil in a large non-stick frying pan over a medium high heat. When the pan is hot add the broccolini and cook for 3-4 mins. Add the bok choy and cook for a further 1-2 mins. Season with salt and pepper and place into a serving dish.
2. TO HEAT THE RICE:
Microwave option (preferred): Place the steamed rice tray in microwave with the seal intact and cook on high (750w) for 2-3 mins or until seal bubbles up. Frying pan method: Heat a drizzle of oil in a non-stick frying pan over a medium to high heat. When the pan is hot add the rice, gently breaking any large clumps with the back of a spoon and cook for 2-3 mins until hot then place into a serving bowl and cover to keep warm.
3. TO COOK THE SZECHUAN GINGER BEEF:
Remove Szechuan ginger marinated beef sirloin steaks from its packaging. Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium high heat. Once the pan is hot add the steak and cook on each side for 2-3 mins each side. Set aside to rest for 2-3 mins before thinly slicing onto 1 cm pieces and season with salt. Pick the leaves of the coriander.
Divide the steamed rice between bowls then top with Asian greens, sliced beef. Sprinkle over mung beans, crispy shallot and sesame seeds and serve with sesame mayo.
- 1 pack of Szechuan ginger marinated beef sirloin steaks
- 1 pack of bok choy
- 1 pack of mung beans
- 1 pack of broccolini
- 1 pot of sesame mayo
- 1 tray of steamed rice
- 1 sachet of crispy shallots and sesame seeds
- 1 bag of coriander