Honey Soy Beef & Garlic Rice
with Charred Corn Slaw & Crispy Shallots
Tonight’s dinner takes beef and rice to new levels. As if the honey soy beef wasn’t delicious enough, serving it alongside garlic rice adds another flavour punch! The addition of creamy slaw and crispy shallots add the perfect amount of freshness and crunch to this irresistible dish.
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 stalk
celery
½ tin
sweetcorn
1 packet
beef strips
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 sachet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
2 tsp
honey
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice celery. Drain sweetcorn. • Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil. Set aside.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add soy sauce mix and the honey, tossing beef to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Meanwhile, to the bowl with the charred corn, add celery, shredded cabbage mix, garlic aioli and a drizzle of vinegar and olive oil. Toss to combine and season to taste.
• Divide garlic rice and creamy slaw between bowls. • Top with honey soy beef and spoon over any remaining glaze from the pan over the beef. • Garnish with crispy shallots to serve. Enjoy!