HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChinese Beef & Veggie Stir Fry
Chinese Beef & Veggie Stir-fry

Chinese Beef & Veggie Stir-fry

with Jasmine Rice

Read more

This beef stir-fry is infused with kecap manis and ginger, so it’s got a great savoury and zingy flavour. Ginger also helps tenderise the meat, as well as adding an unmistakeable pop. Of course, you can dial it back if zingy isn’t your thing.


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

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

beef strips

1 knob


2 clove


½ cup

kecap manis


1 unit


1 unit


2 packet

jasmine rice

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

1 sachet

sesame seeds


1 head


1 pinch

chilli flakes

Not included in your delivery

olive oil

3 tbs

soy sauce

(ContainsSoy, Gluten)

2.5 cup

water (for the rice)

2 tsp

rice wine vinegar (or white 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)2895 kJ
Fat11.7 g
of which saturates3.8 g
Carbohydrate98.8 g
of which sugars29.5 g
Dietary Fibre0 g
Protein43.7 g
Cholesterol0 mg
Sodium1340 mg
Utensilsarrow down iconarrow down icon
Medium Bowl
Chopping board
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, kecap manis (see ingredients list), soy sauce and rice wine vinegar. Add the beef strips, toss to coat and set aside to marinate. TIP: If you have the time, allow the beef to marinate for at least 10 minutes to develop the flavour and ensure a tender result.


While the beef is marinating, slice the carrot (unpeeled) into 0.5cm batons. Thinly slice the red capsicum. Chop the broccoli florets and stalk into small pieces.


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


While the rice is cooking, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, for 3-4 minutes, or until golden. Transfer to a small bowl. Return the pan to a high heat with a drizzle of olive oil. Add 1/3 the beef strips to the pan and cook, tossing, for 1-2 minutes, or until browned. Transfer to a plate. Repeat with the remaining beef strips.


Wash out the pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot, red capsicum, broccoli and a dash of water and cook for 7-8 minutes, or until all the veggies are just tender. Add the water (for the sauce) and beef strips to the pan and cook, stirring, for 1-2 minutes or until heated through.


Divide the jasmine rice and Chinese beef & veggie stir-fry between bowls. Spoon over any sauce left in the pan. Top with the toasted sesame seeds and sprinkle the chilli flakes (if using) over the adult portions. TIP: For kids, follow our serving suggestion in the main photo!