Sticky Chinese Beef & Veggies

Name: Sticky Chinese Beef & Veggies with Garlic Rice & Pickled Chilli
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 olive oil; 20 g butter; 1.25 cup water; 1 packet jasmine rice; ½ sachet sesame seeds; ½ tbs honey; 1 tbs soy sauce; 1 packet beef mince; 1 bag baby broccoli; 1 packet ginger paste; ½ fresh chilli (optional); 3 clove garlic; ¼ cup rice wine vinegar (for the pickle); 1 bunch Asian Greens; 1 packet Sichuan garlic paste; ½ tbs rice wine vinegar (for the sauce)

with Garlic Rice & Pickled Chilli

Get up to $175 off

When this dish was brought to our test kitchen table, it disappeared in record time! With a delicious combination of veggies, zingy pickled chilli, toasted sesame seeds and beef with mild Sichuan garlic paste, it's sure to be a hit at your table too.

Allergens:

Milk

•Sesame

•Gluten

•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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

½ sachet

sesame seeds

(Contains: Sesame; )

1 packet

beef mince

1 bag

baby broccoli

1 packet

ginger paste

fresh chilli (optional)

3 clove

garlic

1 bunch

Asian Greens

1 packet

Sichuan garlic paste

(Contains: Sesame, Soy; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.25 cup

water

½ tbs

honey

1 tbs

soy sauce

(Contains: Gluten, Soy; )

¼ cup

rice wine vinegar (for the pickle)

½ tbs

rice wine vinegar (for the sauce)

Nutrition Values

Energy (kJ)3744 kJ

Fat40.3 g

of which saturates15.1 g

Carbohydrate87.3 g

of which sugars19.3 g

Protein40.3 g

Sodium1054 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 garlic. • In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a pinch of salt, stir, then bring to the boil. Add jasmine rice, stir, cover with a lid and reduce the heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

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

• Meanwhile, thinly slice fresh chilli (if using). • In a small bowl, combine rice wine vinegar(for the pickle) and a good pinch of sugar and salt. • Add chilli to the pickling liquid with just enough water to cover the chilli. Stir to coat and set aside.

• Roughly chop Asian greens. Cut baby broccoli into thirds. • Heat a large frying pan over medium-high heat. Toast sesame seeds (see ingredients), tossing, until golden, 3-4 minutes. Transfer to a bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 5-6 minutes. • Add Asian greens and cook until just wilted, 1-2 minutes. Transfer to a medium bowl, then season with salt and pepper. • Meanwhile, combine Sichuan garlic paste, the honey, rice wine vinegar(for the sauce), the soy sauce and a splash of water in a second small bowl.

• When the rice has 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add ginger paste and remaining garlic and cook until fragrant, 1 minute. • Add Sichuan sauce mixture and cook until slightly reduced and sticky, 1-2 minutes. • Remove from heat, then add the cooked veggies to the beef and toss to combine.

• Drain pickled chilli. • Divide garlic rice between bowls. Top with sticky Chinese beef, veggies and pickled chilli. • Garnish with toasted sesame seeds. Enjoy!