Sweet and Sticky Beef Bowl
with Sesame Sauteed Vegetables
Ketjap manis is an Indonesian staple – a soy sauce that’s ultra-concentrated and sweetened with palm sugar, giving it an unmistakable, almost treacly flavour. It’s a delicious counterpoint to meats, and here we use it to flavour the beef so it’s almost caramelised, then serve it with a green veg stir-fry.
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.
Ingredients
80 grams
Green Beans
80 grams
Mangetout
1 unit(s)
Carrot
1 unit(s)
Garlic Clove
300 grams
British Beef Mince
100 grams
Chopped Kale
50 grams
Ketjap Manis
(Contains Soya)
1 pinch
Chilli Flakes
20 milliliter(s)
Sesame Oil
(Contains Sesame)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Trim the green beans, then cut in half. Cut the mangetout in half widthways.
Trim the carrot, then coarsely grate (no need to peel). Peel and grate the garlic (or use a garlic press).
Place a medium frying pan on medium-high heat with a drizzle of oil.
When hot, brown the beef mince, using a wooden spoon to break it up as it cooks, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.
Meanwhile, boil a half-full kettle. Pour the boiled water into a medium saucepan with 0.25 tsp salt and bring back to the boil.
Add the kale and cook until tender and wilted, 2-3 mins.
Once cooked, drain in a colander. Return to the pan, season with salt and pepper and cover to keep warm.
Once the beef is cooked, add the garlic, ketjap manis and water (see pantry) to the pan. Stir to coat and cook for 30 secs.
Stir through the chilli flakes.
Set aside your sticky beef in a medium bowl and cover to keep warm.
Return the frying pan (no need to clean) to medium-high heat with a drizzle of oil.
Once hot, fry the mangetout and green beans until starting to char, 2-3 mins. Add the grated carrot and cook, stirring occasionally, for a further 1-2 mins.
Add the sesame oil and toss to coat, then remove from the heat. Season with salt and pepper.
Share the sweet and sticky beef and the kale between your bowls.
Top with the sauteed sesame veg, then drizzle over any remaining sauce from the pan.
