Slow-Cooked Satay Beef & Garlic Rice
with Veggies & Crushed Peanuts
Imagine this: tender, melt-in-your-mouth beef infused with a rich, creamy peanut sauce, slow-cooked to perfection. Now, stop imagining, start cooking! Throw everything in your slow cooker and forget about it for a meal that proves that slow and steady wins the dinner race!
We’ve replaced the crushed peanuts in this recipe with roasted almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
carrot
1 packet
Asian Greens
1 packet
Beef Chuck Roll
1 sachet
curry powder
1 packet
peanut butter
(Contains Peanut; )
1 sachet
beef-style stock powder
1 packet
coconut milk
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. )
½ packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
brown sugar
1 cup
water (for the curry)
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
Nutrition Values
Utensils
Instructions
• Cut carrot into bite-sized chunks. Roughly chop Asian greens. • Cut beef chuck into 3cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Add beef chuck and cook, until browned on all sides, 3-4 minutes. • Add curry powder, peanut butter, beef-style stock powder, coconut milk, the soy sauce, brown sugar and the water (for the curry). Stir to combine.
• Transfer beef mixture to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, stirring each hour, until beef is tender and falls apart, 4 hours. • In the last 5 minutes of cook time, add Asian greens and stir to combine.
TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until beef is tender, 90 minutes.
• When the curry has 30 minutes remaining, 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 jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to boil. Reduce heat to low and cover with a lid. • 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, roughly chop roasted almonds (see ingredients). • Divide garlic rice between bowls. • Top with satay beef curry. Garnish with roasted almonds. Enjoy!