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

Southeast Asian Sweet Chilli Beef

with Garlic Rice & Ginger-Soy Veggies

Family Friendly
Read more

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!

Allergens:MilkGlutenSoyPeanuts

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

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)
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
download icondownload icon
1

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!

2

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.

3

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.

4

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.

5

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.

6

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.