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Hoisin Style Beef

Hoisin Style Beef

with Bok Choy, Mangetout and Fluffy Rice

.

Tags:
Family Friendly
Allergens:
Sesame
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1

Pak Choi

80

Mangetout

1

Garlic Clove

½

Lime

150

Basmati Rice

240

British Beef Mince

1

Thai Style Spice Blend

(Contains Sesame)

10

Chicken Stock Paste

64

Hoisin Sauce

(Contains Soya)

15

Honey

Not included in your delivery

100

Water for the Beef

300

Water for the Rice

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Nutritional information

Energy (kcal)659 kcal
Energy (kJ)2756 kJ
Fat20 g
of which saturates8 g
Carbohydrate85 g
of which sugars21 g
Protein37 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Chopping Board
Garlic Press
Knife
Medium Saucepan
Lid
Measuring Cups
Spoon
Grill Pan
Bowl

Instructions

Get Prepped
1

Trim the bok choy then thinly slice widthways. Halve the mangetout lengthways. Peel and grate the garlic (or use a garlic press). Zest and halve the lime.

Cook the Rice
2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Fry the Mince
3

Heat a drizzle of oil in a frying pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Finish the Beef
4

Once the mince is browned, lower the heat then add the bok choy. Cook until softened, 4-5 mins, stirring occasionally. Next add the garlic, Thai spice (be careful, it's spicy - add less if you don't like heat) and chicken stock paste. Add the water (see ingredients for amount). Add the mangetout then stir everything together well. Simmer, stirring frequently until the liquid has reduced by half and the mangetout are tender, 4-5 mins.

Finish the Rice
5

When the beef is ready, stir through the hoisin sauce and honey, add a squeeze of lime juice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Remove from the heat, taste and season with salt, pepper and sugar if necessary. Fluff up the rice with a fork and stir through the lime zest. Get ready to serve.

Finish and Serve
6

Share the rice between your bowls and serve the hoisin beef on top. Chop the remaining lime into wedges and serve alongside for anyone who likes things extra zesty. Enjoy!