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Chinese Beef & Green Bean Stir-Fry

Chinese Beef & Green Bean Stir-Fry

with Roasted Cashews

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Everyone loves a stir-fry, but when you add a rainbow of crisp veggies, tender beef mince and lots of aromatic flavours, this family favourite will be even more beloved. With a scattering of crunchy cashews and fluffy jasmine rice, there’s a reason this meal is a guaranteed crowd-pleaser.

Allergens:Tree NutsGlutenSoyMolluscs

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 Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

jasmine rice

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

1 unit

capsicum

1 unit

carrot

1 bag

green beans

1 bunch

spring onion

1 unit

long red chilli

1 packet

roasted cashews

(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)

2 clove

garlic

1 knob

ginger

1 packet

beef mince

Not included in your delivery

olive oil

2.5 cup

water (for the rice)

⅓ cup

soy sauce

(ContainsGluten, Soy)

2 tbs

brown sugar

¼ cup

oyster sauce

(ContainsMolluscs)

1 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2610 kJ
Fat14.5 g
of which saturates5.1 g
Carbohydrate79.2 g
of which sugars15.3 g
Dietary Fibre0 g
Protein41.2 g
Cholesterol0 mg
Sodium1610 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Knife
Grater
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, cut the red capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and slice in half. Thinly slice the spring onion. Thinly slice the long red chilli (if using). Roughly chop the roasted cashews. TIP: Cut the veggies to the correct size so they cook in the allocated time

3

Finely grate the garlic (or use a garlic press). Finely grate the ginger. In a medium bowl, combine the ginger, soy sauce, brown sugar, oyster sauce, water (for the sauce) and 1/2 the garlic.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef mince and cook for 3-4 minutes, breaking up with a wooden spoon, or until browned. Reduce the heat to medium-high and add the sauce mixture to the beef. Cook, stirring, for a further 2-3 minutes, or until just starting to thicken. Transfer the beef to a medium bowl. TIP: Reuse the bowl from the sauce mixture!

5

Return the pan to a medium-high heat and add a drizzle of olive oil. Add the red capsicum, carrot, green beans and a splash of water and cook for 3-4 minutes or until just tender. Add 1/2 the spring onion and the remaining garlic and cook for 1 minute or until fragrant. Return the beef mince and sauce from the bowl to the pan and toss until combined and warmed through. TIP: Cook all the spring onion if you don't like it raw as a garnish.

6

Divide the jasmine rice and Chinese beef and green bean stir-fry between bowls. Sprinkle with the roasted cashews and any remaining spring onion. Garnish the adult portions with the long red chilli (if using).

TIP: For kids, see our serving suggestions on the main photo.