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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
Southeast Asian spice blend
soy sauce(ContainsGluten, Soy)
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.