Layers of sweet & salty join together to create a sensational sticky beef dish. First, a bed of fluffy jasmine rice. Next, a generous helping of sticky & saucy beef strips, with a crispy spiced coating fried until golden. Lastly, a mouthwatering medley of pickled peppers, plump edamame beans & fresh coriander. Quick to prepare, but a long-lasting meal memory!
Sticky Beef
Sticky Beef
with fluffy rice, edamame beans, & toasted sesame seeds
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Edamame Beans
- Free-Range Beef Strips
- Fresh Coriander
- Jasmine Rice
- Onion
- Onions
- Pickled Bell Peppers
- Spiced Cornflour
- Sticky Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
COOK THE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
Boil the kettle. Peel and roughly slice ½ the onion. Drain and roughly chop the pickled peppers. Rinse, pick, and roughly chop the coriander. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
TOASTED SESAME
Place the sesame seeds in a pan or wok over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan or wok and set aside.
COOK THE BEEF
Pat the beef strips dry with paper towel. In a bowl, combine the spiced cornflour and seasoning. Add the beef strips and toss until fully coated. Return the pan or wok to high heat and fill with 4-5cm of oil. When hot, fry the coated beef strips until golden and crispy, 1-2 minutes. Remove from the pan or wok and drain on paper towel. Discard the oil from the pan or wok.
STICKY SAUCE
Return the pan or wok to medium heat with a drizzle of oil and a knob of butter. Fry the sliced onions until soft, 4-5 minutes. Deglaze with a splash of water, add the sticky sauce, the chopped peppers, and the cooked beef strips. Simmer until warmed through, 1-2 minutes.
TIME TO EAT
Make a bed of the fluffy rice, top with the saucy beef, and scatter over the edamame beans. Garnish with a sprinkle of the sesame seeds and the chopped coriander. Easy, Chef!
Jasmine Rice - 100ml
Onion - 1
Pickled Bell Peppers - 25g
Fresh Coriander - 4g
Edamame Beans - 50g
White Sesame Seeds - 10ml
Free-range Beef Strips - 150g
Spiced Cornflour - 20ml
Sticky Sauce - 75ml
COOK THE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
Boil the kettle. Peel and roughly slice the onion. Drain and roughly chop the pickled peppers. Rinse, pick, and roughly chop the coriander. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
TOASTED SESAME
Place the sesame seeds in a pan or wok over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan or wok and set aside.
COOK THE BEEF
Pat the beef strips dry with paper towel. In a bowl, combine the spiced cornflour and seasoning. Add the beef strips and toss until fully coated. Return the pan or wok to high heat and fill with 4-5cm of oil. When hot, fry the coated beef strips until golden and crispy, 1-2 minutes. Remove from the pan or wok and drain on paper towel. Discard the oil from the pan or wok.
STICKY SAUCE
Return the pan or wok to medium heat with a drizzle of oil and a knob of butter. Fry the sliced onions until soft, 4-5 minutes. Deglaze with a splash of water, add the sticky sauce, the chopped peppers, and the cooked beef strips. Simmer until warmed through, 1-2 minutes.
TIME TO EAT
Make a bed of the fluffy rice, top with the saucy beef, and scatter over the edamame beans. Garnish with a sprinkle of the sesame seeds and the chopped coriander. Easy, Chef!
Jasmine Rice - 200ml
Onion - 1
Pickled Bell Peppers - 50g
Fresh Coriander - 8g
Edamame Beans - 100g
White Sesame Seeds - 20ml
Free-range Beef Strips - 300g
Spiced Cornflour - 40ml
Sticky Sauce - 150ml
COOK THE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
Boil the kettle. Peel and roughly slice 1 ½ of the onions. Drain and roughly chop the pickled peppers. Rinse, pick, and roughly chop the coriander. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
TOASTED SESAME
Place the sesame seeds in a pan or wok over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan or wok and set aside.
COOK THE BEEF
Pat the beef strips dry with paper towel. In a bowl, combine the spiced cornflour and seasoning. Add the beef strips and toss until fully coated. Return the pan or wok to high heat and fill with 4-5cm of oil. When hot, fry the coated beef strips until golden and crispy, 1-2 minutes. You may need to do this in batches. Remove from the pan or wok and drain on paper towel. Discard the oil from the pan or wok.
STICKY SAUCE
Return the pan or wok to medium heat with a drizzle of oil and a knob of butter. Fry the sliced onions until soft, 5-6 minutes. Deglaze with a splash of water, add the sticky sauce, the chopped peppers, and the cooked beef strips. Simmer until warmed through, 2-3 minutes.
TIME TO EAT
Make a bed of the fluffy rice, top with the saucy beef, and scatter over the edamame beans. Garnish with a sprinkle of the sesame seeds and the chopped coriander. Easy, Chef!
Jasmine Rice - 300ml
Onions - 2
Pickled Bell Peppers - 75g
Fresh Coriander - 12g
Edamame Beans - 150g
White Sesame Seeds - 30ml
Free-range Beef Strips - 450g
Spiced Cornflour - 60ml
Sticky Sauce - 225ml
COOK THE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
Boil the kettle. Peel and roughly slice the onions. Drain and roughly chop the pickled peppers. Rinse, pick, and roughly chop the coriander. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
TOASTED SESAME
Place the sesame seeds in a pan or wok over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan or wok and set aside.
COOK THE BEEF
Pat the beef strips dry with paper towel. In a bowl, combine the spiced cornflour and seasoning. Add the beef strips and toss until fully coated. Return the pan or wok to high heat and fill with 4-5cm of oil. When hot, fry the coated beef strips until golden and crispy, 1-2 minutes. You may need to do this in batches. Remove from the pan or wok and drain on paper towel. Discard the oil from the pan or wok.
STICKY SAUCE
Return the pan or wok to medium heat with a drizzle of oil and a knob of butter. Fry the sliced onions until soft, 5-6 minutes. Deglaze with a splash of water, add the sticky sauce, the chopped peppers, and the cooked beef strips. Simmer until warmed through, 2-3 minutes.
TIME TO EAT
Make a bed of the fluffy rice, top with the saucy beef, and scatter over the edamame beans. Garnish with a sprinkle of the sesame seeds and the chopped coriander. Easy, Chef!
Jasmine Rice - 400ml
Onions - 2
Pickled Bell Peppers - 100g
Fresh Coriander - 15g
Edamame Beans - 200g
White Sesame Seeds - 40ml
Free-range Beef Strips - 600g
Spiced Cornflour - 80ml
Sticky Sauce - 300ml
Woolies Products in this dish
