Sweet & Sticky Asian Beef
with Garlic Rice & Veggie Stir-Fry
There’s something seriously addictive about succulent beef strips coated in this sweet and sticky sauce, which has a touch of zing from the addition of ginger. Just add fragrant garlic rice and tender veggies for a meal that's sure to be a new favourite.
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
3 clove
garlic
1 packet
basmati rice
1
capsicum
½ sachet
black peppercorns
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
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
Asian Stir-Fry Mix
1 packet
beef strips
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water (for the rice)
1 tbs
brown sugar
½ tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice capsicum. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat. Cook crushed peppercorns until fragrant, 30 seconds.
• In a medium bowl, combine ginger paste, the brown sugar, teriyaki sauce, water (for the sauce) and crushed peppercorns.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix and capsicum, tossing, until tender, 5-6 minutes. • Add the remaining garlic and cook until fragrant, 1-2 minutes. • Season with salt and pepper. Toss to coat, then transfer to a bowl and cover to keep warm.
• 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. Return all beef to pan. • Add the ginger sauce mixture to the pan and cook until bubbling and reduced, 1-2 minutes.
TIP: Cooking the beef in batches over a high heat helps it stay tender
• Divide garlic rice between bowls. Top with sweet and sticky Asian beef and veggie stir-fry. • Spoon over any extra sauce from the pan and sprinkle with crispy shallots to serve. Enjoy!