Sweet Chilli Beef & Garlic-Ginger Rice Bowl
with Sesame Veggies
This winning combination of sweet chilli beef and extra-garlicky rice infused with ginger is destined to become a firm favourite. To top things off, we’ve added colourful veggies for even more goodness and texture!
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 knob
ginger
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 unit
carrot
½ unit
onion
1 bunch
Asian Greens
½ unit
lime
1 packet
sweet chilli sauce
1 packet
Beef Rump
1 sachet
mixed sesame seeds
(Contains Sesame; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). Finely grate the ginger. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and 1/2 the ginger and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and 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, cut the carrot (unpeeled) into half-moons. Thinly slice the red onion (see ingredients list). Roughly chop the Asian greens. Zest the lime (see ingredients list) to get a pinch, then slice into wedges.
In a small bowl, combine the sweet chilli sauce, soy sauce and water (for the sauce). Set aside.
Season both sides of the beef rump with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef and cook for 3-4 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.
Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot and onion and cook until tender, 4-5 minutes. Add the Asian greens, lime zest, mixed sesame seeds and remaining ginger and cook until the veggies are tender, 1-2 minutes. Season with a pinch of salt and pepper. Add the beef, any resting juices and the sweet chilli sauce mixture to the pan. Cook until heated through, 1 minute. Turn the beef to coat in the sauce. Remove from the heat and add a generous squeeze of lime juice.
Thickly slice the beef. Divide the garlic-ginger rice and sesame veggies between bowls and top with the sweet chilli beef. Spoon over any sauce remaining in the pan. Serve with the remaining lime wedges.