eCook Meal
Crispy Chinese Beef
on white basmati rice with toasted sesame seeds
Chinese-style crispy beef strips doused in a spicy, sweet and salty silken sauce and flecked with edamame beans, pickled bell peppers, and fresh spring onion. Pour that over a bed of fluffed white basmati rice and you are good to go!
Serving guide
Choose your portion size.
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY SEEDS
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
GOLDEN Beef
In a bowl, combine the spiced cornflour with some seasoning. Add the Beef schnitzel strips and toss until fully coated. Return the pan or wok to a high heat and fill with 4-5cm of oil. When hot, fry the coated beef strips for 3-4 minutes until golden and crispy. Remove from the pan and allow to drain on paper towel. Discard the oil from the pan or wok.
BEAUTIFUL BEANS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
LET'S GET SAUCY
Return the pan or wok to a medium heat with a drizzle of oil, if necessary. Add the spring onion whites and fry for 1-2 mins, until soft. Stir in the sambal oelek (to taste), the sweet & salty sauce, the pickled pepper slices and the crispy Beef. Simmer for 1-2 minutes until the sauce has slightly thickened, stirring occasionally.
STUNNING!
Plate up your fluffy basmati rice and top with the sticky Beef, and drizzle over the sauce. Garnish with the edamame beans, spring onion greens, and toasted sesame seeds. Yum, Chef!
White Basmati Rice - 100ml
Mixed Sesame Seeds - 5ml
Spiced Cornflour - 20ml
Free-range Beef Schnitzel (without crumb) - 150g
Edamame Beans - 80g
Spring Onion - 1
Sambal Oelek - 10ml
Sweet & Salty Sauce - 45ml
Pickled Bell Peppers - 50g
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY SEEDS
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
GOLDEN Beef
In a bowl, combine the spiced cornflour with some seasoning. Add the Beef schnitzel strips and toss until fully coated. Return the pan or wok to a high heat and fill with 4-5cm of oil. When hot, fry the coated beef strips for 3-4 minutes until golden and crispy. Remove from the pan and allow to drain on paper towel. Discard the oil from the pan or wok.
BEAUTIFUL BEANS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
LET'S GET SAUCY
Return the pan or wok to a medium heat with a drizzle of oil, if necessary. Add the spring onion whites and fry for 1-2 mins, until soft. Stir in the sambal oelek (to taste), the sweet & salty sauce, the pickled pepper slices and the crispy Beef. Simmer for 1-2 minutes until the sauce has slightly thickened, stirring occasionally.
STUNNING!
Plate up your fluffy basmati rice and top with the sticky Beef, and drizzle over the sauce. Garnish with the edamame beans, spring onion greens, and toasted sesame seeds. Yum, Chef!
White Basmati Rice - 200ml
Mixed Sesame Seeds - 10ml
Spiced Cornflour - 37,5ml
Free-range Beef Schnitzel (without crumb) - 300g
Edamame Beans - 160g
Spring Onions - 2
Sambal Oelek - 20ml
Sweet & Salty Sauce - 90ml
Pickled Bell Peppers - 100g
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY SEEDS
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
GOLDEN Beef
In a bowl, combine the spiced cornflour with some seasoning. Add the Beef schnitzel strips and toss until fully coated. Return the pan or wok to a high heat and fill with 4-5cm of oil. When hot, fry the coated beef strips for 5-6 minutes until golden and crispy. Remove from the pan and allow to drain on paper towel. Discard the oil from the pan or wok.
BEAUTIFUL BEANS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
LET'S GET SAUCY
Return the pan or wok to a medium heat with a drizzle of oil, if necessary. Add the spring onion whites and fry for 1-2 mins, until soft. Stir in the sambal oelek (to taste), the sweet & salty sauce, the pickled pepper slices and the crispy Beef. Simmer for 2-3 minutes until the sauce has slightly thickened, stirring occasionally.
STUNNING!
Plate up your fluffy basmati rice and top with the sticky Beef, and drizzle over the sauce. Garnish with the edamame beans, spring onion greens, and toasted sesame seeds. Yum, Chef!
White Basmati Rice - 300ml
Mixed Sesame Seeds - 15ml
Spiced Cornflour - 55ml
Free-range Beef Schnitzel (without crumb) - 450g
Edamame Beans - 240g
Spring Onions - 3
Sambal Oelek - 30ml
Sweet & Salty Sauce - 135ml
Pickled Bell Peppers - 150g
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY SEEDS
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
GOLDEN Beef
In a bowl, combine the spiced cornflour with some seasoning. Add the Beef schnitzel strips and toss until fully coated. Return the pan or wok to a high heat and fill with 4-5cm of oil. When hot, fry the coated beef strips for 6-7 minutes until golden and crispy. Remove from the pan and allow to drain on paper towel. Discard the oil from the pan or wok.
BEAUTIFUL BEANS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
LET'S GET SAUCY
Return the pan or wok to a medium heat with a drizzle of oil, if necessary. Add the spring onion whites and fry for 1-2 mins, until soft. Stir in the sambal oelek (to taste), the sweet & salty sauce, the pickled pepper slices and the crispy Beef. Simmer for 2-3 minutes until the sauce has slightly thickened, stirring occasionally.
STUNNING!
Plate up your fluffy basmati rice and top with the sticky Beef, and drizzle over the sauce. Garnish with the edamame beans, spring onion greens, and toasted sesame seeds. Yum, Chef!
White Basmati Rice - 400ml
Mixed Sesame Seeds - 20ml
Spiced Cornflour - 75ml
Free-range Beef Schnitzel (without crumb) - 600g
Edamame Beans - 320g
Spring Onions - 4
Sambal Oelek - 40ml
Sweet & Salty Sauce - 180ml
Pickled Bell Peppers - 200g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R106.57
for 4 servings · R26.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Edamame Beans needs 320 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 64% of packR57.59
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- Sambal Oelek
- Mixed Sesame Seeds
- Free-range Beef Schnitzel (without crumb)
- Spiced Cornflour
- Sweet & Salty Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Chinese Beef?
The preparation time for Crispy Chinese Beef on white basmati rice with toasted sesame seeds is between 15 and 30 minutes.
What is the total time required to make Crispy Chinese Beef on white basmati rice with toasted sesame seeds?
The total time required to make Crispy Chinese Beef on white basmati rice with toasted sesame seeds is between 45 and 60 minutes.
How many servings does Crispy Chinese Beef provide?
4 servings
What are the main ingredients in Crispy Chinese Beef?
Beef, Beef Schnitzel (without crumb), Edamame Beans, Mixed Sesame Seeds, Pickled Bell Peppers, Sambal Oelek, Spiced Cornflour, Spring Onion, Sweet & Salty Sauce, White Basmati Rice
What is the nutritional information of Crispy Chinese Beef?
Calories: 74, Carbs: 102 grams, Fat: grams, Protein: 52.7 grams, Sugar: 18.6 grams, Salt: 1423 grams
How do I prepare Crispy Chinese Beef?
STUNNING!: Plate up your fluffy basmati rice and top with the sticky beef, and drizzle over the sauce. Garnish with the edamame beans, spring onion greens, and toasted sesame seeds. Yum, Chef! BEAUTIFUL BEANS: Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion. LET'S GET SAUCY: Return the pan or wok to a medium heat with a drizzle of oil, if necessary. Add the spring onion whites and fry for 1-2 mins, until soft. Stir in the sambal oelek (to taste), the sweet & salty sauce, the pickled pepper slices and the crispy beef. Simmer for 1-2 minutes until the sauce has slightly thickened, stirring occasionally. GOLDEN BEEF: In a bowl, combine the spiced cornflour with some seasoning. Add the beef schnitzel strips and toss until fully coated. Return the pan or wok to a high heat and fill with 4-5cm of oil. When hot, fry the coated beef strips for 3-4 minutes until golden and crispy. Remove from the pan and allow to drain on paper towel. Discard the oil from the pan or wok. FLUFFY RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. TOASTY SEEDS: Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
What should be prepared from my kitchen to make Crispy Chinese Beef?
Beef, Beef Schnitzel (without crumb), Edamame Beans, Mixed Sesame Seeds, Pickled Bell Peppers, Sambal Oelek, Spiced Cornflour, Spring Onion, Sweet & Salty Sauce, White Basmati Rice
How many calories does Crispy Chinese Beef have?
74 calories
How much fat content does Crispy Chinese Beef have?
grams