Sweet Sticky Beef With Edamame
July 21, 2020
"From our Sunday newspaper The Sunday Times."
- Serving Size: 1 (384 g)
- Calories 873.1
- Total Fat - 45.1 g
- Saturated Fat - 9.3 g
- Cholesterol - 53.9 mg
- Sodium - 1227.5 mg
- Total Carbohydrate - 106.4 g
- Dietary Fiber - 8.6 g
- Sugars - 40.9 g
- Protein - 14.1 g
- Calcium - 169.4 mg
- Iron - 4.1 mg
- Vitamin C - 28.9 mg
- Thiamin - 0.5 mg
Heat a wok or large frying pan over high heat and put the kettle on.
While the wok heats up and the kettle boils, cut the onion into large wedges, crush the garlic and slice the chillie.
Place the edamame in a heatproof bowl and add enough boiling water to cover.
Once the wok is hot, cook sesame seeds, tossing, for 1 minute or until toasted and transfer to a plate. Add oil then beef to wok and stir-fry, using a wooden spoon to break up any lumps, for 1 minute and then add onion and continue to stir-fry for 2-3 minutes or until golden.
Meanwhile, microwave the rice following packet directions.
Add the ginger paste and garlic to the wok and toss until well combined and now add the kecap manis and stir-fry for 2 minutes or until sauce is thick and beef is well coated.
Drain edamame and add to the wok and toss to combine.
Divide rice and beef mixture among serving bowls and sprinkle with the sesame seeds, coriander and chillie to serve.
Tips & Variations
No special items needed.