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Char Siu Beef & Veggie Stir-Fry

Char Siu Beef & Veggie Stir-Fry

with Garlic Rice & Crispy Shallots

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It’s been a Chinese restaurant staple for years and now it’s time to master it in your own kitchen. For the perfect result, make sure your pan is searing hot before adding the beef. Don’t be afraid to only cook the veggies for a few minutes either – you want them to keep a little bite.

Tags:Kid FriendlyQuick
Allergens:MilkSoySesameGluten

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

jasmine rice

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

1

carrot

1 bag

green beans

½

lemon

1 packet

char siu paste

(ContainsSoyMay be presentGluten, Tree Nuts, Sesame, Milk, Egg, Fish)

1 packet

diced beef

1 packet

crispy shallots

1 bag

Asian greens

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water

1 tbs

sesame oil

(ContainsSesame)

1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3482 kJ
Fat20.2 g
of which saturates9.6 g
Carbohydrate122 g
of which sugars45.8 g
Protein37.4 g
Sodium2616 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Finely chop garlic. In a medium saucepan, melt butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. Cover with a lid and reduce the heat to low. 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!

2

• While rice is cooking, thinly slice carrot into half-moons. Trim and halve green beans. Roughly chop Asian greens. Zest lemon to get a pinch, then cut into wedges. • In a small bowl, combine char siu paste, sesame oil and soy sauce. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook diced beef, tossing once, until browned and cooked through, 5-6 minutes. Transfer to a plate.

TIP: If your pan is getting crowded, cook the beef in batches to ensure it browns nicely and doesn't stew.

3

• Wipe out frying pan and return to a medium-high heat with a drizzle of olive oil. Cook carrot and green beans until tender, 4-5 minutes. • Add Asian greens, lemon zest and remaining garlic and cook until just wilted and fragrant, 1-2 minutes. • Stir through char siu sauce and simmer until slightly thickened, 1-2 minutes. • Return beef to the pan and toss to coat.

TIP: Add a dash of water to help speed up the veggie cooking process.

4

• Divide garlic rice between bowls. • Top with char siu beef and veggie stir-fry. • Sprinkle over crispy shallots and serve with lemon wedges.