Sweet & Sticky Asian Beef

Name: Sweet & Sticky Asian Beef with Garlic Rice & Veggie Stir-Fry
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Crispy Shallots; 1 sachet Black Peppercorns; 1 Capsicum; 250 g Beef Strips; 1 packet Asian Stir-Fry Mix; 1 packet Basmati Rice; 1 packet Ginger Paste; 1 packet Oyster Sauce; ¾ cup water (for the rice); ½ tbs water (for the sauce); 1 tbs brown sugar; 20 g butter; 1 drizzle olive oil

with Garlic Rice & Veggie Stir-Fry

Get up to $175 off

There’s something seriously addictive about succulent beef strips coated in this sweet and sticky sauce, which has a touch of zing from the addition of ginger. Just add fragrant garlic rice and tender veggies for a meal that's sure to be a new favourite.

Tags:

Naturally Gluten-Free

Allergens:

Celery

•Molluscs

•Milk

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 sachet

Black Peppercorns

Capsicum

250 g

Beef Strips

1 packet

Asian Stir-Fry Mix

(Contains: Celery; )

1 packet

Basmati Rice

1 packet

Ginger Paste

1 packet

Oyster Sauce

(Contains: Molluscs; )

Not included in your delivery

¾ cup

water (for the rice)

½ tbs

water (for the sauce)

1 tbs

brown sugar

20 g

butter

(Contains: Milk; )

1 drizzle

olive oil

Nutrition Values

Calories591 kcal

Energy (kJ)2470 kJ

Fat11.2 g

of which saturates5.4 g

Carbohydrate81.2 g

of which sugars14.5 g

Dietary Fibre5.9 g

Protein38.6 g

Cholesterol49.2 mg

Sodium1010 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

•Lid

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

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

• Meanwhile, thinly slice capsicum. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat. Cook crushed peppercorns until fragrant, 30 seconds.

• In a medium bowl, combine ginger paste, the brown sugar, teriyaki sauce, water (for the sauce) and crushed peppercorns.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix and capsicum, tossing, until tender, 5-6 minutes. • Add the remaining garlic and cook until fragrant, 1-2 minutes. • Season with salt and pepper. Toss to coat, then transfer to a bowl and cover to keep warm.

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Return all beef to pan. • Add the ginger sauce mixture to the pan and cook until bubbling and reduced, 1-2 minutes.

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

• Divide garlic rice between bowls. Top with sweet and sticky Asian beef and veggie stir-fry. • Spoon over any extra sauce from the pan and sprinkle with crispy shallots to serve. Enjoy!