Southeast Asian Coconut Beef Stir-Fry
with Veggies & Rapid Rice
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!
Keep an eye out...Due to recent sourcing challenges, we’ve replaced Asian greens with baby broccoli, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 bag
baby broccoli
1
carrot
½ tin
sweetcorn
2 leaves
makrut lime leaves
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 box
coconut milk
2 clove
garlic
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
1
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
brown sugar
Nutrition Values
Utensils
Instructions
Boil the kettle. Half-fill a medium saucepan with the boiling water. Add the jasmine rice, vegetable stock powder and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. Drain the rice, rinse with warm water and set aside.
While the rice is cooking, finely chop the garlic. Trim the baby broccoli. Thinly slice the carrot into half-moons. Drain the sweetcorn (see ingredients). Remove the centre veins from the makrut lime leaves, then very finely chop. In a medium bowl, combine the Southeast Asian spice blend with a drizzle of olive oil. Add the beef strips and toss to coat. Set aside.
TIP: The leaves are fibrous so make sure to cut them very thin.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the baby broccoli, carrot and sweetcorn until tender, 4-5 minutes. Add the ginger paste and garlic and cook until fragrant, 1-2 minutes. Season to taste, then transfer to a second medium bowl.
TIP: Add a dash of water to help speed up the cooking process.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the 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 the frying pan to a medium-high heat, then add the coconut milk, the soy sauce, makrut lime and the brown sugar and cook, stirring, until reduced slightly, 2-3 minutes. Return the beef and veggies to the frying pan and toss until heated through and well combined, 1 minute.
Divide the rapid rice between bowls. Top with the Southeast Asian coconut beef and veggie stir-fry to serve.