Sweet and Sticky Asian Beef with Snow Peas and Jasmin Rice

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Boil kettle for step 5.

Place the steak in the freezer for 10 minutes. Trim snow peas. Trim kai lan and cut in half, separating the stems and leaves. Peel and cut the onion into wedges, separating the layers. Whisk together the sweet sticky soy mix, 2tsp of cornflour, stock concentrate, ¹⁄₄ cup of water and sriracha (to taste).

Remove steak from the freezer and thinly slice. Season the steak slices with salt and pepper. Add the remaining cornflour to a plate or bowl and toss the steak well to coat each slice in cornflour.

Heat a frying pan over a medium high heat. Add enough oil to coat the bottom of the frying pan. When oil is hot add the beef strips. Do not overcrowd the pan, you may have to cook multiple batches. Cook for 1-2 minutes each side or until brown and crispy. Remove from the pan.

Wipe out the frying pan. Add sesame oil to the pan and heat over a medium high heat. Add in the onion and kai lan stems and cook for 2-3 minutes. Add in the snow peas and kai lan leaves and cook for a further 1-2 minutes. Add beef and sauce to the pan. Stir to coat the beef and veg in the sauce. Simmer for 1-2 minutes until sauce thickens.

Divide the rice and sweet and sticky beef between plates. Garnish with cashews and enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Boil kettle for step 5.

Place the steak in the freezer for 10 minutes. Trim snow peas. Trim kai lan and cut in half, separating the stems and leaves. Peel and cut the onion into wedges, separating the layers. Whisk together the sweet sticky soy mix, 2tsp of cornflour, stock concentrate, ¹⁄₄ cup of water and sriracha (to taste).

Remove steak from the freezer and thinly slice. Season the steak slices with salt and pepper. Add the remaining cornflour to a plate or bowl and toss the steak well to coat each slice in cornflour.

Heat a frying pan over a medium high heat. Add enough oil to coat the bottom of the frying pan. When oil is hot add the beef strips. Do not overcrowd the pan, you may have to cook multiple batches. Cook for 1-2 minutes each side or until brown and crispy. Remove from the pan.

Wipe out the frying pan. Add sesame oil to the pan and heat over a medium high heat. Add in the onion and kai lan stems and cook for 2-3 minutes. Add in the snow peas and kai lan leaves and cook for a further 1-2 minutes. Add beef and sauce to the pan. Stir to coat the beef and veg in the sauce. Simmer for 1-2 minutes until sauce thickens.

Divide the rice and sweet and sticky beef between plates. Garnish with cashews and enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Boil kettle for step 5.

Place the steak in the freezer for 10 minutes. Trim snow peas. Trim kai lan and cut in half, separating the stems and leaves. Peel and cut the onion into wedges, separating the layers. Whisk together the sweet sticky soy mix, 2tsp of cornflour, stock concentrate, ¹⁄₄ cup of water and sriracha (to taste).

Remove steak from the freezer and thinly slice. Season the steak slices with salt and pepper. Add the remaining cornflour to a plate or bowl and toss the steak well to coat each slice in cornflour.

Heat a frying pan over a medium high heat. Add enough oil to coat the bottom of the frying pan. When oil is hot add the beef strips. Do not overcrowd the pan, you may have to cook multiple batches. Cook for 1-2 minutes each side or until brown and crispy. Remove from the pan.

Wipe out the frying pan. Add sesame oil to the pan and heat over a medium high heat. Add in the onion and kai lan stems and cook for 2-3 minutes. Add in the snow peas and kai lan leaves and cook for a further 1-2 minutes. Add beef and sauce to the pan. Stir to coat the beef and veg in the sauce. Simmer for 1-2 minutes until sauce thickens.

Divide the rice and sweet and sticky beef between plates. Garnish with cashews and enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Boil kettle for step 5.

Place the steak in the freezer for 10 minutes. Trim snow peas. Trim kai lan and cut in half, separating the stems and leaves. Peel and cut the onion into wedges, separating the layers. Whisk together the sweet sticky soy mix, 2tsp of cornflour, stock concentrate, ¹⁄₄ cup of water and sriracha (to taste).

Remove steak from the freezer and thinly slice. Season the steak slices with salt and pepper. Add the remaining cornflour to a plate or bowl and toss the steak well to coat each slice in cornflour.

Heat a frying pan over a medium high heat. Add enough oil to coat the bottom of the frying pan. When oil is hot add the beef strips. Do not overcrowd the pan, you may have to cook multiple batches. Cook for 1-2 minutes each side or until brown and crispy. Remove from the pan.

Wipe out the frying pan. Add sesame oil to the pan and heat over a medium high heat. Add in the onion and kai lan stems and cook for 2-3 minutes. Add in the snow peas and kai lan leaves and cook for a further 1-2 minutes. Add beef and sauce to the pan. Stir to coat the beef and veg in the sauce. Simmer for 1-2 minutes until sauce thickens.

Divide the rice and sweet and sticky beef between plates. Garnish with cashews and enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Boil kettle for step 5.

Place the steak in the freezer for 10 minutes. Trim snow peas. Trim kai lan and cut in half, separating the stems and leaves. Peel and cut the onion into wedges, separating the layers. Whisk together the sweet sticky soy mix, 2tsp of cornflour, stock concentrate, ¹⁄₄ cup of water and sriracha (to taste).

Remove steak from the freezer and thinly slice. Season the steak slices with salt and pepper. Add the remaining cornflour to a plate or bowl and toss the steak well to coat each slice in cornflour.

Heat a frying pan over a medium high heat. Add enough oil to coat the bottom of the frying pan. When oil is hot add the beef strips. Do not overcrowd the pan, you may have to cook multiple batches. Cook for 1-2 minutes each side or until brown and crispy. Remove from the pan.

Wipe out the frying pan. Add sesame oil to the pan and heat over a medium high heat. Add in the onion and kai lan stems and cook for 2-3 minutes. Add in the snow peas and kai lan leaves and cook for a further 1-2 minutes. Add beef and sauce to the pan. Stir to coat the beef and veg in the sauce. Simmer for 1-2 minutes until sauce thickens.

Divide the rice and sweet and sticky beef between plates. Garnish with cashews and enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Boil kettle for step 5.

Place the steak in the freezer for 10 minutes. Trim snow peas. Trim kai lan and cut in half, separating the stems and leaves. Peel and cut the onion into wedges, separating the layers. Whisk together the sweet sticky soy mix, 2tsp of cornflour, stock concentrate, ¹⁄₄ cup of water and sriracha (to taste).

Remove steak from the freezer and thinly slice. Season the steak slices with salt and pepper. Add the remaining cornflour to a plate or bowl and toss the steak well to coat each slice in cornflour.

Heat a frying pan over a medium high heat. Add enough oil to coat the bottom of the frying pan. When oil is hot add the beef strips. Do not overcrowd the pan, you may have to cook multiple batches. Cook for 1-2 minutes each side or until brown and crispy. Remove from the pan.

Wipe out the frying pan. Add sesame oil to the pan and heat over a medium high heat. Add in the onion and kai lan stems and cook for 2-3 minutes. Add in the snow peas and kai lan leaves and cook for a further 1-2 minutes. Add beef and sauce to the pan. Stir to coat the beef and veg in the sauce. Simmer for 1-2 minutes until sauce thickens.

Divide the rice and sweet and sticky beef between plates. Garnish with cashews and enjoy!