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Southeast Asian Coconut Beef Stir-Fry

Southeast Asian Coconut Beef Stir-Fry

with Garlic Rice & Veggies

Family Friendly
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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!

Allergens:MilkGlutenSoy

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

4 clove

garlic

1 packet

jasmine rice

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

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

(ContainsMilk)

1.25 cup

water

¼ tsp

salt

1 tbs

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2960 kJ
Fat24.5 g
of which saturates14.7 g
Carbohydrate75.8 g
of which sugars13 g
Dietary Fibre0 g
Protein38.2 g
Cholesterol0 mg
Sodium822 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

Divide the garlic rice between bowls. Top with the Southeast Asian coconut beef stir-fry and garnish with the coriander.