Sticky Chinese Beef & Veggie Stir-Fry

Name: Sticky Chinese Beef & Veggie Stir-Fry with Garlic Rice & Black Sesame Seeds
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 20 g butter; 1 packet basmati rice; 1.5 cup water; 1 packet oyster sauce; 1 carrot; 1 onion; ½ tin Baby Corn Spears; 1 packet beef strips; 1 sachet black sesame seeds; 2 clove garlic; 1 packet Plum Sauce

with Garlic Rice & Black Sesame Seeds

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This beef stir-fry is infused with oyster sauce and plum sauce so it’s got a great sticky sweet, yet savoury and zingy flavour. The garlic rice also soaks up the remaining glaze while the sesame seeds add an unmistakeable pop.

Tags:

Kid Friendly

Allergens:

Milk

•Molluscs

•Sesame

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 packet

oyster sauce

(Contains: Molluscs; )

carrot

onion

½ tin

Baby Corn Spears

1 packet

beef strips

1 sachet

black sesame seeds

(Contains: Sesame; May be present: Milk, Soy, Gluten, Peanuts, Tree Nuts. )

2 clove

garlic

1 packet

Plum Sauce

(Contains: Soy; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water

Nutrition Values

Energy (kJ)3007 kJ

Fat23.6 g

of which saturates9.6 g

Carbohydrate87.9 g

of which sugars18.4 g

Protein38.8 g

Sodium1412 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of 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, combine the oyster sauce, plum sauce and a splash of water in a small bowl. Thinly slice the carrot into half-moons. Thinly slice the red onion. Drain the baby corn spears (see ingredients).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot, onion and baby corn until tender, 3-4 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 until browned and cooked through, 1-2 minutes. Return all the beef to the pan along with the veggies.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

Remove the pan from the heat, then stir through the oyster-plum mixture until combined. Season to taste.

Divide the garlic rice between bowls. Top with the sticky Chinese beef and veggie stir-fry. Spoon over any remaining sauce from the pan. Garnish with the black sesame seeds to serve.