Kid Approved: Sweet and Sour Beef

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs capsicum
• 10g Chinese barbecue seasoning
• 225g pineapple pieces
• 50g tomato paste
• 150g jasmine rice
• 300g lean beef mince
• 10ml sugar
• 10ml white vinegar
• 10ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Halve the carrot lengthwise and thinly slice. Cut the capsicum into 2.5cm chunks. Put the Chinese barbecue seasoning, half the pineapple pieces and half the pineapple juice*, half the tomato paste*, 2 tsp sugar, 2 tsp white vinegar and 60ml (¼ cup) water in a bowl and stir to combine.
2. Step 2 — 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.
3. Step 3 — Cook beef and veggies
   Meanwhile, heat 2 tsp vegetable oil in a medium deep frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the carrot, capsicum and pineapple mixture and bring to the boil.
4. Step 4 — Simmer sauce
   Reduce the heat to medium, cover and cook for 8-10 mins until the veggies are tender. Increase the heat to high and cook, uncovered, stirring occasionally, for 4-5 mins until the sauce is reduced. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the rice and beef stir-fry among bowls and enjoy!
6. Step 6 — Make it yours
   If you have any on hand, scatter over some chopped peanuts or sliced spring onion before serving.

Allergens

Gluten, Sojabohnen, Sulfit, Wheat