Fusion Steak Strips with Thai Basil & Korean-Style Spices

Name: Fusion Steak Strips with Thai Basil & Korean-Style Spices over rice with pak choi & green beans
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 150 g Jasmine rice; 1 piece Garlic; 200 g Steak strips; 150 g Pre-cut green beans; 1 piece Pak choi; 5 g Thai basil; 1 piece Onion; 1 sachet(s) Korean-style spice mix; 40 milliliters Reduced salt soy sauce; 1 tablespoon [Reduced salt] ketjap manis; 2 tablespoon Sunflower oil; 60 milliliters Low sodium beef stock; 2 tablespoon Honey [or plant-based alternative]; to taste Salt and pepper

over rice with pak choi & green beans

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A good start is half the battle! Marinate the steak strips a day in advance - that way the flavours will absorb well, resulting in an extra intense flavour.

Tags:

Calorie Smart

•High Protein

Allergens:

Tarwe

•Sesamzaad

•Soja

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Jasmine rice

½ piece

Garlic

100 g

Steak strips

75 g

Pre-cut green beans

½ piece

Pak choi

2.5 g

Thai basil

½ piece

Onion

½ sachet(s)

Korean-style spice mix

(Contains: Tarwe, Sesamzaad, Soja, Gluten)

20 milliliters

Reduced salt soy sauce

(Contains: Tarwe, Soja, Gluten)

Not included in your delivery

½ tablespoon

[Reduced salt] ketjap manis

1 tablespoon

Sunflower oil

30 milliliters

Low sodium beef stock

1 tablespoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2685 kJ

Calories642 kcal

Fat15 g

Saturated Fat2.2 g

Carbohydrate88.5 g

Sugar21.2 g

Dietary Fiber7.5 g

Protein34.7 g

Salt2.8 g

Potassium297.5 mg

Calcium63.8 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Paper Towel

•Bowl

•Casserole with Lid

•Tall-Sided Pan

Cooking Steps

Take the steak strips out of the fridge and pat dry with kitchen paper.
Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
Prepare the stock.
Chop the onion and crush or mince the garlic.

In a bowl, combine the steak strips with the ketjap, Korean spices, a drizzle of sunflower oil and half of the garlic, then season with salt and pepper. Set aside until step 4.
Cut the pak choi into strips and set aside the greens.

Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the onion with the green beans and the rest of the garlic for 1 minute.
Add the white part of the pak choi and fry for another minute, then add the honey, the soy sauce and the stock. Cover with the lid and allow to stew gently for 4 - 6 minutes.
Cut the Thai basil into ribbons.

Heat a frying pan over medium-high heat. Fry the steak strips for 1 - 2 minutes until evenly browned, leaving them slightly rare inside if preferred.
Shortly before serving, stir in the pak choi greens and half of the Thai basil.
Serve the rice on plates and top with the vegetables and the steak strips. Garnish with the rest of the Thai basil.