Chinese Saucy Beef Bowl
with Garlic Rice, Sesame Veggies & Mayo
Whip up classic Chinese-inspired flavours in an easy beef bowl with plenty of colourful veggies, crunchy bits and moreish sauces. It's simple, fast and tasty and beats takeaway any night of the week!
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
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1
courgette
1 packet
Asian Greens
1 packet
oyster sauce
(Contains Mollusc; )
½ packet
Sesame Oil Blend
(Contains Sesame; )
1 packet
beef strips
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
1.5 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
rice wine vinegar
1 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the jasmine 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 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot and courgette into half-moons. Roughly chop the Asian greens.
In a small bowl, combine the oyster sauce, soy sauce, rice wine vinegar, water (for the sauce) and 1/2 the sesame oil blend (see ingredients).
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and courgette until softened, 4-5 minutes. Add the Asian greens and cook until softened, 1-2 minutes. Add the remaining sesame oil blend, then season with salt and pepper. Stir to coat, then transfer to a bowl and set aside.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Add the oyster sauce mixture and cook until bubbling, 30 seconds. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Divide the garlic rice between bowls. Top with the Chinese saucy beef and sesame veggies. Serve with the mayonnaise and garnish with the crispy shallots.