Southeast Asian Salt & Pepper Beef
with Garlic Rice, Peanuts & Aioli
Watch out salt and pepper squid, because our beef version is going to steal even your biggest fans! With all the umami, but pan-fried instead of deep-fried, this is a quick and easy dinner that's going to blow your mind.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced broccoli with green beans, which may be a little 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
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. )
1 bag
green beans
1 bag
baby spinach leaves
½ sachet
black peppercorns
1 sachet
Southeast Asian Spice Blend
1 packet
beef strips
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
honey
¼ tsp
salt
1 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of 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 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, trim the green beans and cut into thirds. In a small bowl, combine the soy sauce and honey.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the green beans, tossing, until softened, 5-6 minutes. Add the baby spinach leaves and cook until wilted, 1-2 minutes. Add the honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm.
Crush the black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. In a medium bowl, combine the salt, crushed peppercorns, Southeast Asian spice blend and plain flour. Add the beef strips and toss to coat.
Wash and dry the frying pan, then return to a high heat with a drizzle of olive oil. When the oil is hot, pick up the beef using tongs and shake off any excess flour back into the bowl. Cook the beef, in batches, tossing, until browned and cooked through, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender. Add a drizzle more oil between batches if needed!
Divide the garlic rice between bowls. Top with the honey-soy veggies and salt and pepper beef. Garnish with the roasted peanuts. Serve with the garlic aioli.