Hoisin Steak Strips with Green Vegetables
over gomashio rice with salted peanuts
Romano peppers have a particularly sweet flavour. They also have a slightly thinner skin compared to the regular bell pepper, so you'll barely be able to notice it when eating this dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Steak strips
50 g
Hoisin sauce
(Contains: Soja, Tarwe, Sesamzaad)
½ piece
Green Romano pepper
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
150 g
Broccoli
50 g
Chopped onion
75 g
White long grain rice
5 g
Salted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Water for the sauce
½ tablespoon
[Reduced salt] soy sauce
½ tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Boil the rice for 10 - 12 minutes, then drain and allow to stand, covered.
- Cut the Romano pepper into thin strips.
- Cut the head of the broccoli into florets and dice the stem.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat and fry the onion for 2 minutes.
- Add the broccoli and the Romano pepper and fry for 4 - 5 minutes, covered.
Did you know... broccoli is considered a superfood, and for good reason - not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.
- Remove the lid and add the steak strips, hoisin sauce, soy sauce, white wine vinegar and water (see pantry for amount).
- Fry for 1 - 2 minutes or until the steak strips are done.
- Meanwhile, roughly chop the peanuts.
- Serve the rice in bowls and scatter over the gomashio.
- Top with the vegetables and steak strips in their sauce.
- Garnish with the peanuts to finish.
