Baby marrow rounds, shredded cabbage, crunchy carrots & browned beef strips are covered in an umami-fied UCOOK stir-fry sauce. Spooned over a steaming bed of jasmine rice and sprinkled with toasted sesame seeds.
Classic Beef Stir-fry
Classic Beef Stir-fry
with jasmine rice
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Marrow Rounds
- Beef Rump Strips
- Jasmine Rice
- Shredded Cabbage & Carrot
- Stir Fry Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE Beef
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season and set aside.
STIR-FRY SENSATION
Return the pan to medium heat and fry the baby marrow and cabbage mix until charred, 3-4 minutes. In the final 1-2 minutes, add the stir-fry sauce and a splash of water. Simmer for 3-4 minutes. Remove the pan from the heat and toss through the Beef strips.
ALREADY DONE
Make a bed of the rice and top with the saucy stir-fried veg and sprinkle over the sesame seeds. Yum, Chef! Dinner is ready.
Jasmine Rice - 75ml
Beef Rump Strips - 150g
Baby Marrow Rounds - 100g
Shredded Cabbage & Carrot - 100g
Stir-fry Sauce - 50ml
White Sesame Seeds - 5ml
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE Beef
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season and set aside.
STIR-FRY SENSATION
Return the pan to medium heat and fry the baby marrow and cabbage mix until charred, 3-4 minutes. In the final 1-2 minutes, add the stir-fry sauce and a splash of water. Simmer for 3-4 minutes. Remove the pan from the heat and toss through the Beef strips.
ALREADY DONE
Make a bed of the rice and top with the saucy stir-fried veg and sprinkle over the sesame seeds. Yum, Chef! Dinner is ready.
Jasmine Rice - 150ml
Beef Rump Strips - 300g
Baby Marrow Rounds - 200g
Shredded Cabbage & Carrot - 200g
Stir-fry Sauce - 100ml
White Sesame Seeds - 10ml
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE Beef
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season and set aside.
STIR-FRY SENSATION
Return the pan to medium heat and fry the baby marrow and cabbage mix until charred, 3-4 minutes. In the final 1-2 minutes, add the stir-fry sauce and a splash of water. Simmer for 4-5 minutes. Remove the pan from the heat and toss through the Beef strips.
ALREADY DONE
Make a bed of the rice and top with the saucy stir-fried veg and sprinkle over the sesame seeds. Yum, Chef! Dinner is ready.
Jasmine Rice - 225ml
Beef Rump Strips - 450g
Baby Marrow Rounds - 300g
Shredded Cabbage & Carrot - 300g
Stir-fry Sauce - 150ml
White Sesame Seeds - 15ml
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE Beef
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season and set aside.
STIR-FRY SENSATION
Return the pan to medium heat and fry the baby marrow and cabbage mix until charred, 3-4 minutes. In the final 1-2 minutes, add the stir-fry sauce and a splash of water. Simmer for 4-5 minutes. Remove the pan from the heat and toss through the Beef strips.
ALREADY DONE
Make a bed of the rice and top with the saucy stir-fried veg and sprinkle over the sesame seeds. Yum, Chef! Dinner is ready.
Jasmine Rice - 300ml
Beef Rump Strips - 600g
Baby Marrow Rounds - 400g
Shredded Cabbage & Carrot - 400g
Stir-fry Sauce - 200ml
White Sesame Seeds - 20ml
Frequently Asked Questions
What is the preparation time for Classic Beef Stir-fry?
The preparation time for Classic Beef Stir-fry with jasmine rice is between 15 and 20 minutes.
What is the total time required to make Classic Beef Stir-fry with jasmine rice?
The total time required to make Classic Beef Stir-fry with jasmine rice is between 20 and 25 minutes.
How many servings does Classic Beef Stir-fry provide?
4 servings
What are the main ingredients in Classic Beef Stir-fry?
Baby Marrow Rounds, Beef Rump Strips, Jasmine Rice, Shredded Cabbage & Carrot, Stir Fry Sauce, White Sesame Seeds
What is the nutritional information of Classic Beef Stir-fry?
Calories: 749, Carbs: 88 grams, Fat: grams, Protein: 40.3 grams, Sugar: 26.3 grams, Salt: 948 grams
How do I prepare Classic Beef Stir-fry?
ALREADY DONE: Make a bed of the rice and top with the saucy stir-fried veg and sprinkle over the sesame seeds. Yum, Chef! Dinner is ready. STIR-FRY SENSATION: Return the pan to medium heat and fry the baby marrow and cabbage mix until charred, 3-4 minutes. In the final 1-2 minutes, add the stir-fry sauce and a splash of water. Simmer for 3-4 minutes. Remove the pan from the heat and toss through the beef strips. BROWN THE BEEF: Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season and set aside. READY THE RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Classic Beef Stir-fry?
Baby Marrow Rounds, Beef Rump Strips, Jasmine Rice, Shredded Cabbage & Carrot, Stir Fry Sauce, White Sesame Seeds
How many calories does Classic Beef Stir-fry have?
749 calories
How much fat content does Classic Beef Stir-fry have?
grams