Southeast Asian Beef & Creamy Coconut Sauce
with Veggies & Rapid Rice
Make a simple beef stir-fry a little more special by cooking it in a mouth-watering coconut sauce. Complete with our Southeast Asian spice blend lending a big hit of flavour (and with minimal effort), you’ll be pleasantly surprised by all that this colourful creation has to offer!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
vegetable stock powder
1
carrot
1
courgette
2 leaves
makrut lime leaves
1 packet
beef strips
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 box
coconut milk
½ tbs
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
2 clove
garlic
1 bag
Asian Greens
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
1
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
Boil the kettle. Half-fill a medium saucepan with the boiling water. Add jasmine rice, vegetable stock pot and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain rice, rinse with warm water and set aside.
Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
While the rice is cooking, finely chop garlic. Roughly chop Asian greens. Thinly slice carrot and courgette into half-moons. Remove centre veins from the makrut lime leaves, then very finely chop. In a medium bowl, combine Southeast Asian spice blend with a drizzle of olive oil. Add beef strips and toss to coat.
TIP: The makrut lime leaves are fibrous so you want to cut them into very small pieces.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot and courgette until tender, 4-5 minutes. Add Asian greens, ginger paste and garlic and cook until wilted, 1-2 minutes. Season with salt and pepper, then transfer to a medium bowl.
TIP: Add a dash of water to help speed up the cooking process.
Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
Return frying pan to medium-high heat, then add coconut milk, the soy sauce, makrut lime leaves and the brown sugar and cook, stirring, until reduced slightly, 2-3 minutes. Return beef and veggies to the frying pan and toss until heated through and well combined, 1 minute.
Little cooks: Kids can help out with measuring the soy sauce and brown sugar.
Divide rapid rice between bowls. Top with Southeast Asian beef and veggies. Spoon over creamy coconut sauce to serve.
