Quick Korean Ssamjang Beef & Veggies

Name: Quick Korean Ssamjang Beef & Veggies with Rapid Rice & Creamy Slaw
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1 packet basmati rice; 1 carrot; 1 packet beef strips; 1 sachet Ssamjang Paste; 1 tsp soy sauce; 1 bag Shredded Cabbage Mix; 1 packet mayonnaise; 1 drizzle rice wine vinegar; 1 drizzle sesame oil; 1 bunch Asian Greens; 1 packet Korean Stir-Fry Sauce

with Rapid Rice & Creamy Slaw

Get up to $175 off

This sizzling Korean-style beef is a joy unparalleled. Simplicity is the winner here, with a ssamjang stir-fry sauce on the beef strips being the crowning glory on this quick and easy weeknight winner.

Tags:

Over 30g protein

•Kid Friendly

•Easy Prep

Allergens:

Sesame

•Soy

•Gluten

•Eggs

•Wheat

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

carrot

1 packet

beef strips

1 sachet

Ssamjang Paste

(Contains: Sesame, Soy; )

1 bag

Shredded Cabbage Mix

1 packet

mayonnaise

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

1 bunch

Asian Greens

1 packet

Korean Stir-Fry Sauce

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

Not included in your delivery

olive oil

1 tsp

soy sauce

(Contains: Soy, Gluten; )

1 drizzle

rice wine vinegar

1 drizzle

sesame oil

(Contains: Sesame; )

Nutrition Values

Energy (kJ)2994 kJ

Fat22.8 g

of which saturates5.4 g

Carbohydrate83 g

of which sugars16.4 g

Protein39 g

Sodium1276 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.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan.

• While rice is cooking, thinly slice carrot into rounds. Roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

• Wipe out pan, and return to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 3-4 minutes. Add Asian greens and cook until just wilted, 1-2 minutes. • Return cooked beef to the pan, then add Korean stir-fry sauce, Ssamjang paste and the soy sauce. Toss to combine. Remove from heat. • In a large bowl, add shredded cabbage mix, mayonnaise and a drizzle of rice wine vinegar and sesame oil. Toss to combine. Season to taste.

TIP: Add a splash of water if the sauce is too dry

Little cooks: Take the lead by combining the ingredients for the slaw!