HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSticky Miso Beef Stir Fry
Sticky Miso Beef Stir-Fry

Sticky Miso Beef Stir-Fry

with Garlic Rice & Veggies

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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?


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

4 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

beef strips





1 knob




1 packet

miso paste

(ContainsGluten, Soy)

1 bunch


Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

¼ tsp


2 tsp

soy sauce

(ContainsGluten, Soy)

4 tsp

brown sugar

¼ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2590 kJ
Fat15.4 g
of which saturates8.2 g
Carbohydrate79.3 g
of which sugars16.6 g
Dietary Fibre0 g
Protein35.9 g
Cholesterol0 mg
Sodium2040 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.