HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Beef & Veggie Stir Fry
Asian Beef & Veggie Stir-Fry

Asian Beef & Veggie Stir-Fry

with Garlic Rice & Mixed Sesame Seeds

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It’s time to master this stir-fry staple in your own kitchen. For the best result, make sure your pan is searing hot before adding the beef. Don’t be afraid to cook the veggies for a few minutes either – you want them to keep a little bite.


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Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit


1 unit


1 bunch

Asian greens

2 bunch

spring onion

1 knob


1 sachet

mixed sesame seeds


1 packet

oyster sauce


1 packet

beef strips

Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

¼ tsp


1.5 tbs

soy sauce

(ContainsGluten, Soy)

2 tsp


1 tsp

rice wine vinegar

¼ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2700 kJ
Fat18.2 g
of which saturates8.5 g
Carbohydrate78.9 g
of which sugars17.4 g
Dietary Fibre0 g
Protein37.1 g
Cholesterol0 mg
Sodium2110 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, thinly slice the capsicum into strips. Thinly slice the carrot (unpeeled) into batons. Roughly chop the Asian greens. Thinly slice the spring onion. Finely grate the ginger (unpeeled).


In a small bowl, combine the mixed sesame seeds, ginger, oyster sauce, soy sauce, honey, rice wine vinegar and water (for the sauce). Set aside.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum and carrot and cook until softened, 5-6 minutes. Add the Asian greens and 1/2 the spring onion, cook until tender, 1-2 minutes. Transfer to a bowl and cover to keep warm.


Return the frying pan to a high heat with a drizzle of olive oil. Add the beef strips to the frying pan in batches and cook, tossing, until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. Return the beef strips and veggies to the frying pan along with the honey-soy glaze. Cook until slightly reduced, 30 seconds.


Divide the garlic rice between bowls. Top with the beef and veggie stir-fry. Garnish with the remaining spring onion.