• file:3253_stockfood-11141320---beef-with-mange-tout--peas-and-rice.jpg




Average: 4.5 (3 votes)


  • 11/3 cups SunRice Jasmine Rice
  • 400g beef, cut into bite-sized pieces
  • ½ tsp peppercorns, ground in a mortar
  • ½ tsp coriander seeds, ground in a mortar
  • 1 red chilli, finely chopped
  • 2-3 cm ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp vegetable oil
  • 4 spring onions, sliced on the diagonal
  • 200g sugar snap peas
  • 1-2 tbsp soy sauce
  • 1-2 tbsp fish sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cook SunRice Jasmine Rice as per pack instructions.

Sear the meat with the peppercorns, coriander, chilli, ginger and garlic in hot oil for 2-3 minutes.

Add the spring onions and sugar snap peas and fry for 2-3 minutes until cooked, adding a little water if necessary. Season to taste with soy sauce and fish sauce.

Serve in bowls arranged on top of the rice.