Sticky Beef Yum Yum Rice Bowl

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs spring onion
• 1pcs avocado
• 2clov garlic
• 15g Vietnamese pho seasoning
• 20ml worcestershire sauce
• 300g beef stir-fry
• 5ml sugar
• 30ml mayonnaise
• 10ml tomato sauce
• 10ml vegetable oil

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting this recipe (see Kitchen notes). 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 spring onion on an angle. Coarsely chop the avocado. Crush or finely chop the garlic. Combine the garlic, pho seasoning, half the worcestershire sauce and 1 tsp sugar in a large bowl and season with pepper. Separate the beef stir-fry into the marinade and toss to coat.
3. Step 3 — Make sauce
   Combine the remaining worcestershire sauce, 2 tbs mayonnaise and 2 tsp tomato sauce in a bowl.
4. Step 4 — Stir-fry beef
   Heat 2 tsp vegetable oil in a large frypan over high heat until very hot (see Kitchen notes). Stir-fry the beef for 1-2 mins until browned. Remove from the pan.
5. Step 5 — Serve up
   Divide the rice, beef and avocado among bowls. Drizzle with the sauce and any pan juices, scatter over the spring onion and enjoy!
6. Step 6 — Kitchen notes
   To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster. ~ Beef stir-fry is best with hot, fast cooking; get the pan very hot before adding the beef and stick to the short cooking time.

Allergens

Eier, Sojabohnen, Sulfit