Spicy Chinese Beef Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 2pcs spring onion
• 1pcs carrot
• 1stalk celery
• 1pcs ginger
• 2clov garlic
• 1pcs bird's eye chilli
• 1bunch coriander
• 5g cumin and coriander spice blend
• 10g pepper and garlic seasoning
• 20ml rice wine vinegar
• 300g lean beef mince
• 23ml soy sauce
• 15ml honey
• 23ml neutral-flavoured 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.
2. Step 2 — Prep ingredients
   Meanwhile, cut the spring onions into 3cm lengths. Halve the carrot lengthwise and thinly slice on an angle. Thinly slice the celery on an angle. Peel and finely grate the ginger. Crush or finely chop the garlic. Finely chop the chilli, removing the seeds if less heat is desired. Finely chop the coriander, including the stems.
3. Step 3 — Make stir-fry sauce
   Put 1 tsp cumin and coriander spice blend*, 1 tsp pepper and garlic seasoning*, 2 tsp rice wine vinegar*, 1½ tbs soy sauce and 3 tsp honey in a bowl and stir to combine.
4. Step 4 — Brown beef mince
   BEEF MINCE OPTION Heat 2 tsp oil in a large frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 4-5 mins until browned. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the spring onion, carrot and celery for 3-4 mins until softened. Add the ginger, garlic and chilli and stir-fry for 1 min or until fragrant.
6. Step 6 — Finish stir-fry
   Return the mince to the pan with the vegetables, add the stir-fry sauce and cook, stirring, for 30 secs or until heated through. Fluff the rice with a fork. Divide the rice and stir-fry among bowls. Scatter over the coriander to serve.

Allergens

Soy, Gluten, Sesame, Sulphites, Wheat