Pulled Beef and Broccoli Stir-fry

Name: Pulled Beef and Broccoli Stir-fry with Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Pulled beef; 225 Grams of Broccoli florets; 1 Tsp of Salt; 1 Piece of Red onion; 1 Piece of Carrot; 40 Grams of Spring onion; 1 Piece of Large red chilli; 1 Tbsp of Vegetable oil; 1 Tsp of Black Ground Pepper; 1 Piece of Garlic cloves; 15 ML of Sweet soy sauce; 5 Grams of Brown sugar; 20 Grams of Oyster sauce; 20 Grams of Hoisin sauce; 7 Grams of Sriracha sauce; 20 ML of Soy sauce; 15 ML of Rice vinegar; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water

with Jasmine Rice

Stir-frying is a technique that originates from China and is traditionally a method where ingredients are fried in a small amount of very hot oil whilst being stirred or tossed in a wok.

122 Reviews

Cals 602 · Prot 33 · Carbs 114 · Fat 7

Family Friendly

30 min

Pulled Beef and Broccoli Stir-fry with Jasmine Rice

Stir-frying is a technique that originates from China and is traditionally a method where ingredients are fried in a small amount of very hot oil whilst being stirred or tossed in a wok.

122 Reviews

Cals 602 · Prot 33 · Carbs 114 · Fat 7

Family Friendly

Ingredients

Stir-fry

Pulled beef

200 Grams

Broccoli florets

225 Grams

Salt

0.5 Tsp

Red onion

1 Piece

Carrot

1 Piece

Spring onion

40 Grams

Large red chilli

1 Piece

Vegetable oil

1 Tbsp

Black Ground Pepper

0.5 Tsp

Sauce

Garlic cloves

1 Piece

Sweet soy sauce 9*10*11*14*

15 ML

Brown sugar

5 Grams

Oyster sauce 8*10*

20 Grams

Hoisin sauce 3*9*10*

20 Grams

Sriracha sauce

7 Grams

Soy sauce 9*10*11*

20 ML

Rice vinegar

15 ML

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *8 Molluscs, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2519 / 602
Fats (g)	7.3
of which saturated (g)	2.3
Carbohydrates (g)	114
of which sugars (g)	25.7
Fibers (g)	9
Proteins (g)	33.2
Salt (g)	4.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pot from the heat and keep covered until serving.

2 Prep

Meanwhile, separate the broccoli into florets and chop them into bite-sized pieces. Peel and finely chop the red onion. Peel and grate the carrot. Trim and finely slice the spring onion. Finely slice the red chilli.

3 Fry vegetables

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the broccoli with a pinch of salt and fry for 3 min. Add the onion, spring onion (reserve some for garnish), carrots, red chilli (spicy!) (reserve some for garnish) and fry for 3 min further.

Tip! Sensitive to spice? Go easy on the red chilli.

4 Make sauce

Meanwhile, peel and mince the garlic. In a small bowl, combine the garlic, sweet soy sauce, brown sugar, oyster sauce, hoisin sauce, sriracha (spicy!), soy sauce and rice vinegar. Set aside.

Tip! Sensitive to spice? Go easy on the sriracha.