Ginger-Soy Beef & Veggie Stir-Fry
with Garlic Rice & Pickled Cucumber
Is it time to lift your stir-fry game? Here's a delicious lesson in how to get ginger-marinated beef strips, tender veggies and a flavour-packed sauce. With a few simple tricks – cooking the meat in batches, getting the veggies started before adding the sauce and adding flavour to the rice with garlic – you'll be a stir-fry superstar in no time!
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
3 clove
garlic
1 packet
jasmine rice
(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)1
cucumber
1 knob
ginger
1
carrot
1
capsicum
1 packet
beef strips
1 bunch
coriander
1 packet
mayonnaise
(ContainsEggs)1 packet
roasted peanuts
(ContainsPeanutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1.25 cup
water (for the rice)
¼ tsp
salt
¼ cup
rice wine vinegar
¼ cup
water (for the pickle)
2 tbs
soy sauce
(ContainsGluten, Soy)2 tbs
water (for the sauce)
2 tbs
honey
Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring 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 until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the cucumber into half-moons. In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Add the cucumber and stir to coat. Set aside until serving.
Finely grate the ginger. Thinly slice the carrot (unpeeled) into batons. Thinly slice the capsicum. In a second small bowl, combine the ginger, soy sauce, honey, water (for the sauce) and the remaining garlic. Season with pepper. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the carrot and capsicum, tossing, until tender, 4-5 minutes. Transfer to a bowl. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies.
Return the frying pan to a medium-high heat. Cook the honey-soy sauce mixture, stirring, until slightly thickened, 1-2 minutes. Remove the pan from the heat, then add the beef strips (plus any resting juices) and veggies to the sauce. Toss to coat.
Roughly chop the coriander. Drain the pickled cucumber. Divide the garlic rice between bowls. Top with the honey-soy beef and veggie stir-fry. Spoon over any remaining honey-soy sauce. Top with the pickled cucumber and mayonnaise. Garnish with the roasted peanuts and coriander.