Honey-Soy Beef Strips
with Peanut Sauce & Jasmine Rice
Nutty, flavoursome and incredibly moreish, this stir-fry brings together quick-cooking beef strips with a colourful array of veggies. The creamy peanut sauce is the icing on top of this tasty family meal!
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 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
4 clove
garlic
1 packet
beef strips
1 head
broccoli
1 unit
carrot
1 bunch
Asian Greens
1 unit
lime
1 unit
Fresh Chilli
1 tin
coconut milk
2 packet
peanut butter
(Contains Peanut; )
2 packet
Crispy Shallots
Not included in your delivery
olive oil
2.5 cup
water
¼ cup
soy sauce (for the beef)
(Contains Gluten, Soy; )
2 tbs
honey
2 tsp
soy sauce (for the sauce)
(Contains Gluten, Soy; )
2 tsp
brown sugar
Nutrition Values
Utensils
Instructions
Add the water to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the beef strips, soy sauce (for the beef), honey and 1/2 the garlic. Toss to coat and set aside to marinate. Cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Slice the lime into wedges. Thinly slice the long green chilli (if using).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli, carrot and a splash of water and cook until tender, 6-7 minutes. Add the Asian greens and stir through until wilted, 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and cover to keep warm.
While the veggies are cooking, heat a drizzle of olive oil in a small saucepan over a medium-high heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the coconut milk, peanut butter, soy sauce (for the sauce) and brown sugar. Bring to the boil and stir to combine. Reduce the heat to medium and simmer until slightly thickened, 3-4 minutes. Set aside and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, using tongs, pick up 1/3 of the beef strips and allow excess marinade to drip back into the bowl. Add to the beef to the pan and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate, wipe out the pan if needed and repeat with the remaining beef strips. Pour the excess marinade into the empty pan and cook until bubbling, 1 minute.
TIP: Cooking the meat in batches over a high heat keeps it tender.
Divide the jasmine rice between bowls and top with the honey-soy beef strips (plus any excess marinade in the pan) and veggies. Spoon over the peanut sauce and sprinkle with the crispy shallots. Garnish with the chilli (if using). Squeeze over the lime juice to serve.