Japanese-Style Beef & Garlic Rice with Veggies & Coconut-Chilli Mayo
Top rated | Available all September
Add tons of flavour to beef with a tasty sauce mixture, then fill a bowl with garlicky jasmine rice, add the beef and loads of veggies and top it all off with crispy shallots and a sensational mayo. This is a recipe for a meal you won't forget!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your 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
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
Brown Onion
½ head
broccoli
1
carrot
1 packet
beef strips
1 packet
ginger paste
1 packet
Crispy Shallots
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains Egg; )
3 clove
garlic
1 packet
Yuzu Vinaigrette
(Contains Gluten, Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
honey
½ packet
sesame oil
(Contains Sesame; )
1.25 cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a pinch of salt, stir, then bring to the boil. 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 onion (see ingredients). Chop broccoli (see ingredients) into small florets. Thinly slice carrot into half-moons.
• Combine ginger paste, the soy sauce, honey, sesame oil and remaining garlic in a medium bowl. • Add beef strips and toss to coat. Set aside to marinate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot until tender, 5-6 minutes. • Transfer veggies to a large bowl, then add yuzu vinaigrette and toss to coat. Set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion until browned and softened, 3-4 minutes. • Add beef strips and cook until browned, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide garlic rice between bowls. Top with veggies and Japanese-style beef. • Garnish with crispy shallots and serve with coconut sweet chilli mayonnaise. Enjoy!