Honey-Soy Ginger Beef Bowl
with Garlic Rice & Crispy Shallots
Here's a recipe for success: take a bowl of garlic rice, add colourful pan-fried veggies and tender cubes of beef in a sublime soy-honey sauce and finish things off with creamy mayo and a smattering of crispy shallots.
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!
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
3 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 knob
ginger
1 unit
carrot
1 bunch
broccolini
1 packet
Asian Greens
1 bunch
coriander
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
beef strips
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
½ tsp
rice wine vinegar
2 tbs
soy sauce
(Contains Gluten, Soy; )
2 tbs
honey
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and the salt 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 grate the ginger (unpeeled). Thinly slice the carrot (unpeeled) into batons. Trim the broccolini and cut into 3cm pieces. Roughly chop the Asian greens. Roughly chop the coriander. In a small bowl, combine the mayonnaise and rice wine vinegar. Set aside.
TIP: Slice the carrot into half-moons if you prefer!
In a second small bowl, combine the ginger, soy sauce, honey, water (for the sauce), a pinch of pepper and the remaining garlic. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the carrot and broccolini and cook until just tender, 5 minutes. Add the Asian greens and cook until wilted, 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. When the oil is hot, add the beef strips in batches and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. Return the frying pan to a medium-high heat, then add the honey-soy sauce mixture and cook, stirring, 2 minutes. Remove from the heat, then return the beef strips (plus any resting juices) to the pan with the sauce and stir to coat.
Divide the garlic rice between bowls, top with the honey-soy ginger beef and veggies. Sprinkle over the crispy shallots and dollop with the mayo. Garnish with the coriander.