Southeast Asian Beef & Creamy Coconut Sauce
with Rapid Rice & Veggies
Make a simple beef stir-fry a little more special by cooking it in a mouth-watering coconut sauce. Complete with our Southeast Asian spice blend lending a big hit of flavour (and with minimal effort), you’ll be pleasantly surprised by all that this colourful creation has to offer!
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. )
1 sachet
vegetable stock powder
1
carrot
1
courgette
1 packet
beef strips
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
coconut milk
1 bunch
Asian Greens
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
2 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice, vegetable stock powder and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain rice, rinse with warm water and set aside. • Meanwhile, roughly chop Asian greens. Thinly slice carrot and courgette into half-moons. • In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Add beef strips and toss to coat.
Little cooks: Kids can help toss the beef strips in the seasoning.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and courgette until tender, 4-5 minutes. • Add Asian greens and ginger paste and cook until wilted, 1-2 minutes. Season to taste, then transfer to a second medium bowl. • Return the 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. Transfer to the bowl with the veggies.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
• Return frying pan to medium-high heat, then add coconut milk, the soy sauce and brown sugar. Cook, stirring, until reduced slightly, 2-3 minutes. • Return beef and veggies to the pan and toss until heated through and well combined, 1 minute.
• Divide rapid rice between bowls. Top with Southeast Asian beef and veggies. • Spoon over creamy coconut sauce from the pan to serve. Enjoy!