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Chinese Garlic Beef & Snow Pea Stir-Fry

Chinese Garlic Beef & Snow Pea Stir-Fry

with Crushed Peanuts

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If you’re a long-time lover of the signature mix of sweet, spicy and salty, then you're going to go nuts for this stir-fry. Combine lightly marinated beef with courgette, carrot and crisp snow peas for an array of flavours and textures.

Allergens:MolluscsGlutenSoyPeanuts

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 amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 knob

ginger

2 clove

garlic

1 unit

long red chilli

1 packet

beef strips

1 packet

basmati rice

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

1 packet

oyster sauce

(ContainsMolluscs)

1 packet

crushed peanuts

(ContainsPeanuts)

1 unit

carrot

1 unit

courgette

1 bag

snow peas

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

4 tsp

soy sauce

(ContainsGluten, Soy)

4 tsp

brown sugar

4 tsp

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2850 kJ
Fat15.3 g
of which saturates4.2 g
Carbohydrate85.9 g
of which sugars20.1 g
Dietary Fibre0 g
Protein46.1 g
Cholesterol0 mg
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
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 basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, finely grate the ginger and garlic (or use a garlic press). Thinly slice the long red chilli (if using). In a medium bowl, combine the beef strips, 1/2 the ginger, 1/2 the garlic, 1/2 the chilli (if using) and a drizzle of olive oil. Toss to coat and set aside.

3

Cut the courgette into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas.

4

In a large wok or frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. Repeat with the remaining beef strips. TIP: Cooking the beef in batches on a high heat prevents the meat from stewing and helps ensure a tender result.

5

In a small bowl, combine the oyster sauce, soy sauce, brown sugar and water (for the sauce). Return the wok or frying pan to a medium-high heat with a drizzle of olive oil. Add the courgette and carrot and cook until slightly softened, 2 minutes. Add the snow peas and the remaining ginger, garlic and chilli (if using) and cook until fragrant, 1 minute. Add the oyster sauce mixture and cook, stirring, until slightly thickened, 1-2 minutes. Return the beef strips to the pan and toss together until warmed through.

6

Divide the rice and Chinese garlic beef and snow pea stir-fry between bowls. Sprinkle with the crushed peanuts.