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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
makrut lime leaves
ginger & lemongrass paste(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Egg, Fish)
brown sugar(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
roasted peanuts(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)
soy sauce(ContainsGluten, Soy)
• 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.