Cook this recipe in 6 simple steps
1. Boil the rice
Prepare the stock in a pan with a lid, add the basmati rice and boil, covered, for 12 - 15 minutes. Drain and set aside, uncovered, to steam dry.
2. Prepare the vegetables
Meanwhile, press or finely chop the garlic. Cut the carrots into thin slices and finely slice the cucumber using a knife, cheese cutter or vegetable peeler. Chop the pak choi into strips and finely chop the salted peanuts.
3. Make the cucumber
Pour the white wine vinegar into a bowl and add the cucumber. Mix well and season to taste with salt and pepper. Store in the fridge until needed.
4. Stir-fry the veggies
Heat the olive oil in a wok or deep saucepan and stir-fry the garlic and the carrots for 2 minutes at medium to low
heat. Add the pak choi to the wok or deep saucepan and stir-fry for 4 – 6 minutes at medium to high heat. Next, add the basmati rice and half the peanuts to the wok or deep saucepan and stir-fry for 2 – 3 minutes at medium to low heat. Season to taste with salt and pepper.
5. Fry the beef strips
Heat the butter in a frying pan and fry the spicy beef strips at medium to high heat for 3 minutes.
6. Finish and serve
Transfer the rice and the spicy beef strips to plates. Garnish with the remaining peanuts and serve with the sour cucumbers.
What we send
What you need
freshly ground black pepper
What you'll use