Asian Beef & Veggie Stir-Fry
with Garlic Rice & Mixed Sesame Seeds
It’s time to master this stir-fry staple in your own kitchen. For the best result, make sure your pan is searing hot before adding the beef. Don’t be afraid to cook the veggies for a few minutes either – you want them to keep a little bite.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 packet
basmati rice
1 unit
capsicum
1 unit
carrot
1 bunch
Asian Greens
2 bunch
spring onion
1 knob
ginger
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
beef strips
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
1.5 tbs
soy sauce
(Contains Gluten, Soy; )
2 tsp
honey
1 tsp
rice wine vinegar
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the capsicum into strips. Thinly slice the carrot (unpeeled) into batons. Roughly chop the Asian greens. Thinly slice the spring onion. Finely grate the ginger (unpeeled).
In a small bowl, combine the mixed sesame seeds, ginger, oyster sauce, soy sauce, honey, rice wine vinegar and water (for the sauce). Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum and carrot and cook until softened, 5-6 minutes. Add the Asian greens and 1/2 the spring onion and cook until tender, 1-2 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. Add the beef strips to the frying pan in batches and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. Return the beef strips and veggies to the frying pan along with the honey-soy glaze. Cook until slightly reduced, 30 seconds.
Divide the garlic rice between bowls. Top with the beef and veggie stir-fry. Garnish with the remaining spring onion.