HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMild Ginger & Coconut Beef
Mild Ginger & Coconut Beef

Mild Ginger & Coconut Beef

with Greens & Garlic Rice

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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.

Tags:Kid FriendlyEasy Prep

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

baby broccoli

2 leaves

makrut lime leaves



1 packet

beef strips

1 packet

ginger & lemongrass paste

(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Egg, Fish)

1 tin

coconut milk

½ tbs

brown sugar

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

3 clove


1 bag

Asian greens

Not included in your delivery

olive oil

20 g



1.5 cup


2 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3564 kJ
Fat39.7 g
of which saturates20.6 g
Carbohydrate70.5 g
of which sugars6.5 g
Protein45.1 g
Sodium966 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.