INGREDIENTS

• 2 carrots

• 2 zucchini

• 400g cabbage

• 2 spring onions

• 2 garlic cloves

• ginger

• 40g miso paste

• 40g sambal oelek

• 20ml sesame oil

• beef stir-fry

• 10g toasted sesame seeds

• 2 tbs white vinegar

• 2 tsp honey

• 1 tbs soy sauce

• 60ml (¼ cup) neutral-flavoured

• oil

• 4 eggs

Allergens…

Gluten, Egg, Soy, Sesame, Sulphites. May contain traces of other allergens.

METHOD

1. Prep ingredients

Halve the carrot and zucchini lengthwise, then thinly slice on an angle. Coarsely chop the cabbage. Thinly slice the spring onion. Crush or finely chop the garlic. Peel and finely grate the ginger.

2. Make stir-fry sauce

Put the miso, sambal oelek, sesame oil, ginger, 1 tbs white vinegar, 1 tbs water and 1 tsp honey in a bowl and stir to combine.

3. Season beef

Separate the beef stir-fry into a large bowl. Add the garlic and 2 tsp soy sauce, season with pepper and toss to coat.

4. Stir-fry beef

Heat 2 tsp oil in a large frypan over high heat until very hot (beef stir-fry is best with hot, fast cooking; get the pan very hot before adding the beef and stick to the short cooking time). Stir-fry the beef for 1-2 mins until browned. Remove from the pan.

5. Stir-fry vegetables

Heat 2 tsp oil in the same pan over high heat. Stir-fry the carrot for 3 mins. Add the zucchini and cabbage and stir-fry for 2-3 mins until tender. Add the beef and stir-fry sauce and stir-fry for 1-2 mins until heated through. Remove from the heat.

6. Cook eggs and serve

Meanwhile, heat 2 tsp oil in a medium frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Divide the stir-fry and eggs among bowls. Scatter with the spring onion and sesame seeds to serve.