Fan Fave: Beef Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs red onion
• 600g coriander
• 1bunch mint
• 20g roasted peanuts
• 2clov garlic
• 300g beef stir-fry
• 15g Vietnamese pho seasoning
• 30ml soy sauce
• 30ml white vinegar
• 15ml sugar
• 30ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the onion. Coarsely chop the coriander leaves and finely chop the stems. Pick the mint leaves, discarding the stems. Coarsely chop the peanuts. Crush or finely chop 2 garlic cloves.
3. Step 3 — Make sauce
   Put 2 tbs soy sauce, 2 tbs white vinegar, 3 tsp sugar and 1 tbs water in a bowl and stir to dissolve.
4. Step 4 — Stir-fry beef and onion
   Separate the beef stir-fry. Heat 2 tbs vegetable oil in a large frypan over high heat until very hot (see Kitchen 101). Stir-fry the beef for 1-2 mins until browned. Remove the beef from the pan. Add the onion, coriander stems, garlic and pho seasoning to the pan and stir-fry for 1-2 mins until fragrant.
5. Step 5 — Serve up
   Remove the pan from the heat, add the sauce mixture and toss to combine and warm through. Divide the rice among bowls and top with the beef stir-fry. Scatter with the coriander leaves, mint leaves and peanuts. Enjoy!
6. Step 6 — Kitchen 101
   Ensuring the pan is really hot before adding the beef prevents it from stewing and gives it a nice browned finish. ~ If you like a kick of heat, scatter over a pinch of chilli flakes or thinly sliced fresh chilli just before serving.

Allergens

Sojabohnen, Peanut, Sulfit