HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Chilli Beef & Garlic Ginger Rice Bowl
Sweet Chilli Beef & Garlic-Ginger Rice Bowl

Sweet Chilli Beef & Garlic-Ginger Rice Bowl

with Sesame Veggies

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This winning combination of sweet chilli beef and extra-garlicky rice infused with ginger is destined to become a firm favourite. To top things off, we’ve added colourful veggies for even more goodness and texture!


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

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

2 clove


1 knob


1 packet

jasmine rice

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

1 unit


½ unit


1 bunch

Asian greens

½ unit


1 packet

sweet chilli sauce

1 packet

beef rump

1 sachet

mixed sesame seeds


Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp


1 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2840 kJ
Fat19.6 g
of which saturates9.1 g
Carbohydrate80.3 g
of which sugars17.3 g
Dietary Fibre0 g
Protein42 g
Cholesterol0 mg
Sodium1100 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 (or use a garlic press). Finely grate the ginger. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and 1/2 the ginger and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the 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, cut the carrot (unpeeled) into half-moons. Thinly slice the red onion (see ingredients list). Roughly chop the Asian greens. Zest the lime (see ingredients list) to get a pinch, then slice into wedges.


In a small bowl, combine the sweet chilli sauce, soy sauce and water (for the sauce). Set aside.


Season both sides of the beef rump with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef and cook for 3-4 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.


Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot and onion and cook until tender, 4-5 minutes. Add the Asian greens, lime zest, mixed sesame seeds and remaining ginger and cook until the veggies are tender, 1-2 minutes. Season with a pinch of salt and pepper. Add the beef, any resting juices and the sweet chilli sauce mixture to the pan. Cook until heated through, 1 minute. Turn the beef to coat in the sauce. Remove from the heat and add a generous squeeze of lime juice.


Thickly slice the beef. Divide the garlic-ginger rice and sesame veggies between bowls and top with the sweet chilli beef. Spoon over any sauce remaining in the pan. Serve with the remaining lime wedges.