Slow-Cooked Satay Beef & Garlic Rice
with Yoghurt, Veggies & Crushed Peanuts
Imagine this: tender, melt-in-your-mouth beef infused with a rich, creamy peanut sauce, slow-cooked to perfection. Now, stop imagining, start cooking! Throw everything in your slow cooker and forget about it for a meal that proves that slow and steady wins the dinner race!
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
Ingredients
1
Carrot
1 packet
Asian Greens
1 packet
Beef Chuck Roll
1 sachet
Curry Powder
1 packet
Coconut Milk
2 clove
Garlic
1 packet
Basmati Rice
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
½ packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
peanut butter
(Contains: Peanuts; )
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains: Gluten, Soy; )
1 tbs
brown sugar
20 g
butter
(Contains: Milk; )
1 cup
water (for the curry)
1.5 cup
water (for the rice)
Nutrition Values
Utensils
Cooking Steps
• Cut carrot into bite-sized chunks. Roughly chop Asian greens. • Cut beef chuck into 3cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Add beef chuck and cook, until browned on all sides, 3-4 minutes. • Add carrot, curry powder, peanut butter, sweet soy seasoning, coconut milk, the soy sauce, brown sugar and the water (for the curry). Stir to combine.
• Transfer beef mixture to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, stirring each hour, until beef is tender and falls apart, 4 hours. • In the last 5 minutes of cook time, add Asian greens to the curry and stir to combine. TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until beef is tender, 90 minutes.
• When the curry has 30 minutes remaining, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) 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!
• Divide garlic rice between bowls. • Top with satay beef curry. Garnish with crushed peanuts (see ingredients). Dollop over with Greek-style yoghurt to serve. Enjoy!
