Southeast Asian Beef & Creamy Coconut Sauce
with Rapid Rice & Veggies
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!
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 bunch
Asian Greens
1
carrot
1
courgette
1 sachet
Southeast Asian Spice Blend
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 packet
coconut milk
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
2 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. Add jasmine rice, vegetable stock powder 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. • Meanwhile, roughly chop Asian greens. Thinly slice carrot and courgette into half-moons. • In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Add beef strips and toss to coat.
Little cooks: Kids can help toss the beef strips in the seasoning.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a bowl. • Return the frying pan to medium heat with a drizzle of olive oil. Cook carrot and courgette until tender, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
• Add ginger paste, coconut milk, the soy sauce and the brown sugar and cook, stirring, until reduced slightly, 2-3 minutes. • Return beef to the pan and toss until heated through and well combined, 1 minute.
• Divide rapid rice between bowls. Top with Southeast Asian beef and veggies. • Spoon over creamy coconut sauce from the pan to serve. Enjoy!
