Basil beef stir-fry

1. Cook the rice
Place rice in a saucepan, cover with 1.5x amount of water (see notes). Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Whisk the sauce
Whisk to combine 1 cup water, 1/3 cup hoisin sauce and 1/2 tbsp cornflour.

3. Brown the beef
Heat a large pan with oil over high heat. Add beef mince and cook for 5-6 minutes or until dry and browned. Slice and add onion and crushed garlic. Season with 2 tsp Chinese five spice.

4. Add the mushrooms & sauce
Add sliced mushrooms and cook for 2 minutes then stir in sauce. Simmer for 3-4 minutes or until thickened.

5. Prepare snow peas & basil
Trim and halve snow peas, pick basil leaves (reserve some for garnish if you like). Add to pan.

6. Finish and serve
Season the beef with 1 tbsp soy sauce (or salt) and pepper to taste. Serve beef stir-fry over rice and top with any reserved basil.

Notes
Use the rice tub to quickly measure up 1.5 x amount of water.
If you don't have hoisin sauce you can use soy sauce and brown sugar or sweet chilli sauce to taste. Add 1 tbsp grated ginger for extra flavour.
No beef option - beef mince is replaced with chicken mince.

From your box
Basmati rice, 1 tub (300g)
Beef mince, 600g
Red onion, 1/2 *
Garlic, 2 cloves
Sliced mushrooms, 1 punnet (200g)
Snow peas, 1/2 packet (125g) *
Basil, 1 packet

From your pantry
Oil (sesame or other), pepper, soy sauce (optional), hoisin sauce, Chinese five spice, cornflour