NZ Asian Beef Bowl

Name: NZ Asian Beef Bowl with Garlic Rice & Mint
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 250 g Beef Mince; 1 packet Mint; 1 Lime; Makrut Lime Leaves; 1 Carrot; 2 Garlic; 1 packet Basmati Rice; 1 Asian Greens; 1 packet Hoisin sauce

with Garlic Rice & Mint

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Allergens:

Wheat

•Gluten

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Beef Mince

1 packet

Mint

Lime

Makrut Lime Leaves

Carrot

Garlic

1 packet

Basmati Rice

Asian Greens

1 packet

Hoisin sauce

(Contains: Wheat, Gluten, Soy; May be present: Sesame, Almond, Cashew, Fish, Eggs, Milk. )

Nutrition Values

Calories645 kcal

Energy (kJ)2700 kJ

Fat18.8 g

of which saturates8.1 g

Carbohydrate73.9 g

of which sugars11.3 g

Dietary Fibre5.2 g

Protein38 g

Cholesterol50.8 mg

Sodium597 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Zest the lime to get a generous pinch, then slice into wedges. Very finely chop the makrut lime leaves. TIP: The leaves are fibrous so make sure to cut them very finely. Pick and roughly chop the mint.

In a small bowl, combine the soy sauce, water (for the sauce), hoisin sauce, and a generous squeeze of lime juice.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just tender, 3-4 minutes. Add the Asian greens and lime zest and cook until tender, 1-2 minutes. Season with a pinch of salt and pepper. Transfer to a medium bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the beef mince and makrut lime and cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the hoisin sauce mixture and cook until fragrant and heated through, 1-2 minutes.

Divide the garlic rice, lime veggies and makrut lime and beef between bowls. Garnish with the chopped mint and serve with any remaining lime wedges on the side.