Earthy miso, aromatic ginger and zesty lemon. This stir-fry brings together quick-cooking beef strips with a colourful array of veggies and a genius combination of Asian flavours. What's not to love?
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
miso paste(ContainsGluten, Soy)
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 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, combine the beef strips and soy sauce in a medium bowl. Set aside.
Cut the capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Finely grate the ginger. Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the miso paste, brown sugar, water (for the sauce), lemon zest and a generous squeeze of lemon juice. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef strips, in batches, until browned, 1-2 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and carrot and cook until just tender, 4-5 minutes. Add the garlic, ginger and a drizzle of olive oil and cook until fragrant, 1 minute. Return the beef strips to the pan, then add the miso mixture. Cook, tossing, until heated through and well combined, 1 minute. Remove from the heat. Roughly chop the coriander.
Divide the garlic rice between bowls. Top with the miso beef stir-fry and garnish with the coriander. Serve with any remaining lemon wedges.