HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoutheast Asian Sweet Chilli Beef
Southeast Asian Sweet Chilli Beef

Southeast Asian Sweet Chilli Beef

with Garlic Rice & Ginger-Soy Veggies

Family Friendly
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Quick-cooking beef strips are the star of this speedy Southeast Asian rice bowl. Colourful veggies including Asian greens and carrot add goodness plus a generous serve of sweet chilli sauce, lemon and soy sauce combine into a sweet and savoury dish that'll be a hit!


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice

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

1 knob


1 unit


½ tin


1 bunch

Asian greens

1 bunch


½ unit


1 packet

sweet chilli sauce

1 packet

beef strips

1 sachet

Southeast Asian spice blend

1 packet

crushed peanuts


Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

¼ tsp


4 tsp

water (for the sauce)

4 tsp

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3170 kJ
Fat23.7 g
of which saturates9.2 g
Carbohydrate90.1 g
of which sugars19.6 g
Dietary Fibre0 g
Protein41.3 g
Cholesterol0 mg
Sodium1410 mg
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). 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 basmati 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 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, grate the ginger (unpeeled). Thinly slice the carrot (unpeeled) into half-moons. Drain the sweetcorn (see ingredients list). Roughly chop the Asian greens. Roughly chop the coriander. Slice the lemon (see ingredients list) into wedges. In a small bowl, combine the sweet chilli sauce and water (for the sauce). Set aside. In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Add the beef strips and toss to coat. Set aside.


In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Add the carrot and sweetcorn and cook, tossing, until softened, 4-5 minutes. Add the Asian greens, ginger and soy sauce and cook, tossing, until wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.


Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef strips in batches and cook, 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.


Remove the frying pan from the heat, then return the beef strips to the pan along with the sweet chilli mixture. Stir until heated through and well combined.


Divide the garlic rice between bowls. Top with the ginger-soy veggies and sweet chilli beef. Sprinkle with the crushed peanuts and coriander. Serve with the lemon wedges.