If you’ve had one of those days at work, this is the dinner recipe you need, Chef. Feel the stress melt away from your shoulders with every bite of the fluffy basmati rice dotted with plump edamame beans, topped with browned beef strips in an umami-rich UCOOK Asian sauce. Sided with charred green beans.
Amazing Beef Stir-fry
Amazing Beef Stir-fry
with green beans & basmati rice
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Edamame Beans
- Free-range Beef Rump Strips
- Green Beans
- Spring Onion
- Spring Onions
- UCOOK Asian Sauce
- White Basmati Rice
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE & BEANS
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, mix in the edamame beans, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SILKY SAUCE & GREEN BEANS
While the rice is simmering, boil the kettle. In a bowl, loosen the Asian sauce with boiling water in 10ml increments until smooth and silky. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
BROWNED BEEF
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. Cut the beef strips into smaller pieces (if necessary). When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Mix in the silky Asian sauce and remove from the heat.
IT ALL COMES TOGETHER
Make a bed of the fluffy rice. Top with the beef strips & the sauce (to taste). Side with the charred beans. Garnish with the sliced spring onion (to taste) and the sesame seeds.
White Basmati Rice - 75ml
Edamame Beans - 40g
UCOOK Asian Sauce - 1 unit
Green Beans - 80g
Free-range Beef Rump Strips - 150g
Spring Onion - 1
White Sesame Seeds - 5ml
RICE & BEANS
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, mix in the edamame beans, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SILKY SAUCE & GREEN BEANS
While the rice is simmering, boil the kettle. In a bowl, loosen the Asian sauce with boiling water in 10ml increments until smooth and silky. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
BROWNED BEEF
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. Cut the beef strips into smaller pieces (if necessary). When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Mix in the silky Asian sauce and remove from the heat.
IT ALL COMES TOGETHER
Make a bed of the fluffy rice. Top with the beef strips & the sauce (to taste). Side with the charred beans. Garnish with the sliced spring onion (to taste) and the sesame seeds.
White Basmati Rice - 150ml
Edamame Beans - 80g
UCOOK Asian Sauce - 2 units
Green Beans - 160g
Free-range Beef Rump Strips - 300g
Spring Onion - 1
White Sesame Seeds - 10ml
RICE & BEANS
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, mix in the edamame beans, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SILKY SAUCE & GREEN BEANS
While the rice is simmering, boil the kettle. In a bowl, loosen the Asian sauce with boiling water in 10ml increments until smooth and silky. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
BROWNED BEEF
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. Cut the beef strips into smaller pieces (if necessary). When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Mix in the silky Asian sauce and remove from the heat.
IT ALL COMES TOGETHER
Make a bed of the fluffy rice. Top with the beef strips & the sauce (to taste). Side with the charred beans. Garnish with the sliced spring onion (to taste) and the sesame seeds.
White Basmati Rice - 225ml
Edamame Beans - 120g
UCOOK Asian Sauce - 3 units
Green Beans - 240g
Free-range Beef Rump Strips - 450g
Spring Onions - 2
White Sesame Seeds - 15ml
RICE & BEANS
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, mix in the edamame beans, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SILKY SAUCE & GREEN BEANS
While the rice is simmering, boil the kettle. In a bowl, loosen the Asian sauce with boiling water in 10ml increments until smooth and silky. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
BROWNED BEEF
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. Cut the beef strips into smaller pieces (if necessary). When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Mix in the silky Asian sauce and remove from the heat.
IT ALL COMES TOGETHER
Make a bed of the fluffy rice. Top with the beef strips & the sauce (to taste). Side with the charred beans. Garnish with the sliced spring onion (to taste) and the sesame seeds.
White Basmati Rice - 300ml
Edamame Beans - 160g
UCOOK Asian Sauce - 4 units
Green Beans - 320g
Free-range Beef Rump Strips - 600g
Spring Onions - 2
White Sesame Seeds - 20ml
Woolies Products in this dish
