Southeast Asian Sweet Chilli Beef
with Garlic Rice & Ginger-Soy Veggies
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
2 clove
garlic
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 knob
ginger
1 unit
carrot
½ tin
sweetcorn
1 bunch
Asian greens
1 bunch
coriander
½ unit
lemon
1 packet
sweet chilli sauce
1 packet
beef strips
1 sachet
Southeast Asian spice blend
1 packet
crushed peanuts
(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1.5 cup
water (for the rice)
¼ tsp
salt
4 tsp
water (for the sauce)
4 tsp
soy sauce
(ContainsGluten, Soy)
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.