This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
A classic Cantonese-style stir-fry of tender, thinly sliced beef with plenty of ginger, garlic and spring onions, ready in under 30 minutes. Lean beef and edamame make it high in protein, and broccoli and brown rice add fibre for a satisfying, balanced meal.
Beef marinade
Stir-fry
1.
Mix the beef with the soy sauce, Shaoxing wine, sesame oil and white pepper. Leave to marinate for 15 minutes.
2.
Heat the rapeseed oil in the wok over a high heat. Add the beef in a single layer and stir-fry until browned (1–2 minutes). Tip onto a plate.
3.
Add the ginger and garlic to the wok and stir-fry until fragrant (30 seconds).
4.
Add the broccoli, edamame and 3 tbsp water. Cover and cook until the broccoli is just tender (3–4 minutes).
5.
Meanwhile, heat the rice pouch following the pack instructions.
6.
Return the beef to the wok with the dark soy sauce and spring onions. Toss until the beef is heated through and the spring onions just soften (1 minute). Serve with the rice.
7.
8.
9.
10.
11.
12.
Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat until piping hot all the way through. Freeze for up to 1 month; defrost overnight in the fridge and reheat until piping hot.
Tip
Lower carb: Swap the rice for cauliflower rice or extra greens such as pak choi. Extra-tender beef: Add 1 tsp cornflour to the marinade. It coats the beef and keeps it silky, the traditional Chinese "velveting" method.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript