Mild Ginger & Coconut Beef
with Greens & Garlic Rice
Asian-inspired cuisine comes together in a flash tonight. The secret? We’ve doubled up on superstar ingredients, with an aromatic ginger-lemongrass coconut sauce and garlic rice so it smells and tastes like a tropical holiday.
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
basmati rice
1 bag
baby broccoli
2 leaves
makrut lime leaves
½
lemon
1 packet
beef strips
1 packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 tin
coconut milk
½ tbs
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
3 clove
garlic
1 bag
Asian Greens
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
2 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over a medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water, basmati rice and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and halve baby broccoli. Roughly chop Asian greens. Remove centre veins from makrut lime leaves, then very finely chop. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: The makrut lime leaves are fibrous so you want to finely chop them!
TIP: Cooking the meat in batches over a high heat helps it stay tender
• Return the frying pan to a medium heat with a drizzle of olive oil. Cook baby broccoli until just tender, 3-4 minutes. • Add ginger & lemongrass paste, makrut lime and remaining garlic and cook until fragrant, 1 minute. • Add coconut milk, the soy sauce and the brown sugar. Reduce heat to medium-low and simmer until slightly reduced, 3-4 minutes. • Stir Asian greens through sauce and cook until just wilted, 1-2 minutes. Add a squeeze of lemon juice, then return beef (plus any resting juices) to the pan and stir to combine.
• Divide garlic rice between bowls, then top with ginger and coconut beef. • Garnish with roasted peanuts and serve with any remaining lemon wedges.
