Vietnamese Caramelised Beef Bowl
with Garlic Rice, Rainbow Slaw & Aioli
This bountiful bowl has "new favourite" written all over it! The oyster sauce and ginger paste are the key ingredients, giving a delicious flavour kick to the beef mince. With a crunchy rainbow slaw, garlic rice and a dollop of aioli to top things off, you'll happily devour this dish with speed.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly 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
carrot
1 bag
herbs
1
cucumber
1 packet
beef mince
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
Sesame Oil Blend
(Contains Sesame; )
1 bag
Shredded Cabbage Mix
1.5 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
Crushed Peanuts
(Contains Peanut; )
1 packet
garlic aioli
(Contains Egg, Soy; )
3 clove
garlic
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
rice wine vinegar
1 tbs
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water (for the rice)
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add jasmine 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 12 minutes, then remove from heat and keep covered until rice is tender and 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, grate carrot. Pick and roughly chop herbs. Thinly slice cucumber.
In a medium bowl, combine beef mince, ginger paste, remaining garlic and sesame oil blend (see ingredients).
Little cooks: Join the fun by helping combine the ingredients.
In a large bowl, combine a drizzle of rice wine vinegar and olive oil. Season with salt and pepper. Add carrot, shredded cabbage mix and herbs (reserving a pinch for a garnish). Toss to combine and set aside.
Little cooks: Take the lead by tossing the slaw!
When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef mince mixture, breaking it up with a spoon, until browned, 3-4 minutes. Add the brown sugar and cook, stirring, until sticky, 1 minute. Reduce heat to low, then add oyster sauce, the soy sauce and water (for the sauce). Season with pepper and toss until well coated, 1 minute.
Little cooks: Kids can help out with measuring the brown sugar.
Divide garlic rice between bowls. Top with Vietnamese caramelised beef, rainbow slaw and cucumber. Garnish with crushed peanuts and reserved herbs. Dollop over garlic aioli to serve.