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Umami Venison-Beef Mince & Baby Leaves
Umami Venison-Beef Mince & Baby Leaves

Umami Venison-Beef Mince & Baby Leaves

with Garlic Rice & Crispy Shallots

Easy weeknight dinners don’t need to be boring, take this meal as the perfect example. Here, venison-beef mince is doused in a sweet chilli and oyster sauce mixture for the perfect sweet to umami ratio and served with a quick baby broccoli, carrot and baby leaves stir-fry. Serve it with rapid rice and crispy shallots for a fuss-free meal that's bursting with flavour.

Allergens:
Molluscs
Wheat
Gluten
Soy
Milk

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

Total25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

250 g

Venison & Beef Mince

1 packet

Sweet Chilli Sauce

1

Baby Broccoli

1

Carrot

2

Garlic

1 packet

Oyster Sauce

(Contains: Molluscs; )

1 packet

Baby Leaves

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

1 packet

Microwavable Basmati Rice

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water

½ tbs

soy sauce

(Contains: Soy; May be present: Gluten. )

Nutrition Values

Calories737 kcal
Energy (kJ)3080 kJ
Fat38 g
of which saturates17.1 g
Carbohydrate62.6 g
of which sugars17.5 g
Dietary Fibre5.4 g
Protein33.9 g
Cholesterol0 mg
Sodium1870 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

1

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to 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 the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

• Meanwhile, thinly slice carrot into half-moons. Cut baby broccoli into thirds. Roughly chop Asian greens. • In a small bowl, combine sweet chilli sauce, oyster sauce, the soy sauce and a splash of water. Set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and baby broccoli until tender, 5-6 minutes. • Add Asian greens and cook for 2-3 minutes. Transfer to a medium bowl.

3

• Return frying pan to high heat with a drizzle of olive oil. Cook venison & beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add remaining garlic and sweet soy seasoning and cook, until fragrant, 1 minute. • Reduce heat to medium, then add sweet chilli-oyster mixture and cooked veggies to the mince. Stir to combine, 1-2 minutes. Season with pepper. TIP: Add a splash of water if the sauce looks too thick. TIP: For best results, drain the oil from the pan before cooking the sauce.

4

• Divide garlic rice between bowls. • Top with sticky venison-beef mince and Asian veggies. • Sprinkle over crispy shallots to serve. Enjoy!

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