Kung Pao Beef
with Jasmine Rice & Peanuts
Flavour is popping out of this vibrant rice dish! Beef cooked in an abundance of sauces and spices like our Sichuan garlic paste ensures it will be a tasty experience. Garnish with the nuttiness of roasted peanuts and enjoy this delicious meal.
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
Ingredients
1 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Tree Nuts. )
1
capsicum
1 bunch
spring onion
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
2 clove
garlic
½ sachet
black peppercorns
1 packet
beef strips
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
1 pinch
chilli flakes
1 bag
Asian Greens
½ packet
Sichuan garlic paste
(Contains Sesame, Soy; )
Not included in your delivery
olive oil
1.25 cup
water
2.5 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
rice wine vinegar
1 tbs
balsamic vinegar
2 tbs
brown sugar
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
Add the water to a medium saucepan and bring to boil. Add jasmine rice, stir, cover with lid and reduce heat to low. Cook for 12 minutes, then remove pan 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, combine cornflour (see ingredients), the soy sauce, rice wine vinegar, balsamic vinegar, brown sugar, the sesame oil and a splash of water in a medium bowl.
TIP: Mix sauce well before adding to the pan to ensure the cornflour has dissolved.
Roughly chop capsicum, spring onion and Asian greens. Finely grate garlic. Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin.
Heat a large frying pan over high heat with a drizzle of olive oil. Cook capsicum and spring onion until slightly charred and tender, 3-5 minutes. Transfer to a bowl.
Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Add garlic, ginger paste, crushed peppercorns and Asian greens and cook, tossing, until fragrant, 1 minute. Reduce heat to medium, then add veggies and soy mixture. Toss to combine and cook until sauce is thickened, 2-3 minutes. Remove from heat, then stir through Sichuan garlic paste (see ingredients).
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Divide jasmine rice between bowls. Top with kung pao beef. Garnish with roasted peanuts and a pinch of chilli flakes (if using) to serve.
