Chinese Beef & Green Bean Stir-Fry
with Roasted Cashews
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.
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 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 unit
capsicum
1 unit
carrot
1 bag
green beans
1 bunch
spring onion
1 unit
fresh chilli
1 packet
roasted cashews
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, 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
(Contains Gluten, Soy; )
2 tbs
brown sugar
¼ cup
oyster sauce
1 tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
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!
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
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.
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!
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.
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.
