
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
2
Garlic
1 packet
Sweet Chilli Sauce
250 g
Beef Strips
1 packet
Jasmine rice
1
Baby Broccoli
1 packet
Ginger Paste
1
Carrot
1 packet
Oyster Sauce
(Contains: Molluscs; )
1
Asian Greens
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove 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!
• While the rice is cooking, thinly slice carrot into half-moons. Roughly chop Asian greens. Halve any thicker stalks of baby broccoli lengthways.
• In a medium bowl, combine oyster sauce, sweet chilli sauce, the soy sauce and water (for the sauce). Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot and baby broccoli until tender, 3-4 minutes. • In the last 1-2 minutes, add Asian greens and cook until wilted. • Add ginger paste and cook until fragrant, 1 minute. Transfer veggies to a bowl.
• Discard any liquid from beef strip packaging. • Wipe out the frying pan, then return 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 veggies to the pan, then add sweet chilli mixture and toss until thickened, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide garlic rice between bowls. • Top with sweet chilli beef and baby broccoli stir-fry. Enjoy!