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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
ginger paste(May be presentGluten, Milk, Sesame, Soy, Tree Nuts, Egg, Fish)
roasted peanuts(ContainsPeanutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)
cornflour(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
Sichuan garlic paste(ContainsSoy, Sesame)
soy sauce(ContainsGluten, Soy)
rice wine vinegar
Add the water to a medium saucepan and bring to the 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. Trim and halve baby broccoli. 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, baby broccoli and spring onion until slightly charred and tender, 5-6 minutes. Transfer to a bowl.
Return the 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 ginger paste, garlic, crushed black 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.