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!
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 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
Cooking Steps
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.