with Pea Pods, Pepper and Jasmine Rice
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Super Quick Peanut Beef and Gyoza Stir-Fry will be on your table in less than 15 minutes.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
Bell Pepper
1 unit(s)
British Beef Mince
240 grams
Young Pea Pods
80 grams
Lime
1 unit(s)
Indonesian Style Spice Mix
1 sachet(s)
Sweet Chilli Sauce
32 grams
Peanut Butter
30 grams
Soy Sauce
20 milliliter(s)
Vegetable Gyozas
10 unit(s)
Boiled Water for the Sauce
100 milliliter(s)
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
- Pour the boiled water into a saucepan with ¼ tsp salt on high heat.
- Boil the rice, 12-13 mins.
- Once cooked, drain and pop back in the pan. Cover and set aside.
- Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat. Bake on the top shelf, 10-12 mins. Turn halfway through.
- Meanwhile, slice the pepper into thin strips.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef mince, young pea pods and pepper, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, cut the lime into wedges.
- In a bowl, combine the Indonesian style spice mix, sweet chilli, peanut butter, soy, a squeeze of lime juice and the boiled water (see pantry).
- Add the sauce to the pan. Simmer, 1-2 mins.
- Add a splash of water if it's looking a little thick.
- Share the rice between your bowls.
- Top with the beef stir-fry and gyozas.
- Serve the remaining lime wedges alongside for squeezing over.
3503
kJ
Energy (kJ)
837
kcal
Energy (kcal)
29.2
g
Fat
8.6
g
of which saturates
98.7
g
Carbohydrate
16.4
g
of which sugars
8.3
g
Dietary Fibre
45.6
g
Protein
2.83
g
Salt
