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.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Steak strips
50 g
Hoisin sauce
(Contains Soy, Wheat, Sesame)
½ piece
Green Romano pepper
½ sachet(s)
Gomashio
(Contains Sesame)
150 g
Broccoli
50 g
Chopped onion
75 g
White long grain rice
5 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
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.