Honey, Soy & Pepper Beef
with Garlic Rice, Roasted Peanuts & Aioli
Here's a recipe for success: take a bowl of garlic rice, add colourful pan-fried veggies and tender strips of beef in a sublime honey-soy sauce and finish things off with creamy garlic aioli and a smattering of roasted peanuts.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 packet
jasmine rice
(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)1
capsicum
1
carrot
½ sachet
black peppercorns
1 packet
beef strips
1 packet
roasted peanuts
(ContainsPeanutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)1 packet
garlic aioli
(ContainsEggs)3 clove
garlic
1 bag
Asian greens
1 sachet
Thai seven spice blend
(ContainsMilk)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1.25 cup
water
1 tbs
soy sauce
(ContainsGluten, Soy)1 tbs
honey
1 tbs
plain flour
(ContainsGluten)
Finely chop garlic. In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and 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, cut capsicum into bite-sized chunks. Thinly slice carrot into half-moons. Roughly chop Asian greens. In a small bowl, combine the soy sauce and the honey. Set aside.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and carrot, tossing until tender, 5-6 minutes. Add Asian greens and remaining garlic and cook until wilted, 1-2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. In a medium bowl, combine crushed peppercorns, Thai seven spice blend and the plain flour. Add beef strips and toss to coat.
Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, pick up beef using tongs and shake off any excess flour back into bowl. Cook beef strips in batches, tossing occasionally, until browned and cooked through, 1-2 minutes. Remove pan from the heat, then add all beef back to the pan. Add honey-soy mixture and stir until the beef is coated and sticky.
TIP: Cooking the meat in batches over a high heat helps it stay tender. Add a drizzle more oil between batches if needed!
Divide garlic rice between bowls. Top with veggies and honey-soy and pepper beef. Garnish with roasted peanuts. Serve with garlic aioli.