Southeast Asian Coconut Beef Stir-Fry
with Garlic Rice & Veggies
Make a simple stir-fry a little more special by serving with mouth-watering garlic rice! Add a twist of coconut milk and our Southeast Asian spice blend for a big helping of flavour with minimal effort. Enjoy your tasty and colourful creation!
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
4 clove
garlic
1 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 knob
ginger
1
carrot
1
capsicum
1 packet
Asian Greens
1 sachet
Southeast Asian Spice Blend
1 packet
beef strips
1 tin
coconut milk
1 bunch
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy; )
2 tsp
brown sugar
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water 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. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the capsicum into strips. Roughly chop the Asian greens. Roughly chop the coriander. In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Add the beef strips and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, capsicum and a dash of water to the pan and cook, tossing, until tender, 4-5 minutes. Add the ginger, remaining garlic and the Asian greens and cook until wilted, 1-2 minutes. Transfer to a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Reduce the heat of the frying pan to medium-high, then add the coconut milk, soy sauce and brown sugar and cook, stirring, until reduced slightly, 2 minutes. Return the beef and veggies to the pan and toss until heated through and well combined, 1 minute.
Divide the garlic rice between bowls. Top with the Southeast Asian coconut beef stir-fry and garnish with the coriander.
