Beef Stir Fry with Capsicum, Broccoli & Spring Onion

Destination: Thailand. If you want, take this dish to the next level by adding Thai basil at the end. Thai basil grows best in spring and summer and has purple stems and flowers. Look out for it next time you're at your local supermarket, or try growing it yourself in summer!

Serves 2 · 15 mins + prep

In your box

• Angus beef stir fry strips
• 1 ATLAS stir fry sauce tub
• 1 jasmine rice sachet
• 1 toasted cashew sachet
• 1 capsicum
• 1 broccoli
• 1 garlic clove
• 1 spring onion bunch*

*Spring onion may be split across other dishes - please read each recipe carefully.

From your pantry

Cooking oil

Method

1. Cook the rice. Read the recipe in full before you begin. Bring a saucepan of water to the boil. Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes, stirring often, or until cooked through. Remove from the heat, strain and return to the saucepan with the lid on until required.

2. Prepare the ingredients. Meanwhile, wash the vegetables. Thinly slice the garlic, and thinly slice 1 teaspoon per 2 people of the spring onion* greens. Cut another 1 spring onion per 2 people into 2cm pieces. Cut the capsicum into 1cm thick strips. Trim the broccoli florets into roughly 2cm pieces, then peel the broccoli stem and cut it into 2cm pieces.

3. Sear the beef. Heat a splash of oil in a frying pan or wok over high heat. Once the pan is hot, add the beef and cook for 1 minute without stirring, or until one side is crisp and browned. Remove the beef and place on absorbent paper. Reserve the pan.

4. Cook the vegetables. In the reserved pan, cook the capsicum and broccoli for about 2 minutes, stirring, or until they turn vibrant and begin to brown around the edges. Add the garlic and the 2cm pieces of spring onion and cook for 15 seconds to combine.

5. Add the beef & the sauce. Add the beef and the stir fry sauce to taste and cook for about 30 seconds or until well combined and heated through.

To serve

Divide the rice and beef stir fry between serving plates. Top with the cashews and thinly sliced spring onion.

Chef's tips

• When stir frying meat, always cook in small batches over high heat. Overcrowding the pan drops the temperature, so the meat stews and turns tough instead of browning.
• The stir fry sauce contains soy sauce, which is salty. Taste it before adding it to the dish, then add as much or as little as you like.
• Wanna wing it? Marinate the beef in fresh ginger and chilli to boost the Thai flavour, or garnish with coriander and cashews or peanuts.
• You'll want a wok or frying pan, a saucepan, a sieve and absorbent paper for this one.

Allergens: soy, wheat, gluten, onion, garlic, tree nuts (cashews).

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our Thailand Cuisine Box, delivered 24th-26th October - order by Tuesday midnight →