HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoutheast Asian Beef & Veggie Stir Fry
Southeast Asian Beef & Veggie Stir-Fry

Southeast Asian Beef & Veggie Stir-Fry

with Garlic Rice & Peanuts

Read more

It’s time to master this stir-fry staple in your own kitchen. For the best result, make sure your pan is searing hot before adding the beef. Don’t be afraid to cook the veggies for a few minutes either – you want them to keep a little bite. And finally, top it all off with a sprinkling of crushed peanuts for extra crunch!

Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be 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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 knob






1 head


45 g

oyster sauce


1 packet

beef strips

1 sachet

Southeast Asian spice blend

1 packet

crushed peanuts


Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp


1 tbs

water (for the veggies)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3271 kJ
Fat24.6 g
of which saturates8.1 g
Carbohydrate79.8 g
of which sugars9.7 g
Dietary Fibre0 g
Protein53.7 g
Cholesterol0 mg
Sodium1436 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.


While the rice is cooking, grate the ginger. Zest the lemon to get a pinch, then slice into wedges. Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk.


In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the carrot and broccoli with a splash of water until tender, 6-8 minutes.


Reduce the heat to medium, then add another drizzle of olive oil to the veggies. Add the ginger and cook until fragrant, 1 minute. Add the oyster sauce, lemon zest, water (for the veggies) and a squeeze of lemon juice. Toss to coat and cook until heated through, 1 minute. Transfer to a bowl.


In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Add the beef strips and toss to coat. Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, until cooked through, 1-2 minutes.


Divide the garlic rice between bowls. Top with the Southeast Asian beef and veggie stir-fry. Sprinkle over the crushed peanuts. Serve with any remaining lemon wedges.