Sweet Chilli Double Beef & Veggie Stir-Fry
with Butter Rice & Crushed Peanuts
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
(May be present Gluten, milk, Peanuts, Sesame, Soy, Tree Nuts. )
(May be present Gluten, traces of egg, Fish, milk, Sesame, Tree Nuts, Soy. )
(Contains peanuts; )
sweet chilli sauce
shredded cabbage mix
Not included in your delivery
(Contains Milk; )
(Contains Gluten, Soy; )
• Boil the kettle. Thinly slice carrot into half-moons. Thinly slice leek. • Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and return to the saucepan. Stir through the butter and set aside.
• Meanwhile, discard any liquid from beef strips packaging. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over high heat helps it stay tender ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ if you doubled the beef strips, cook in batches for the best results!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and leek until tender, 3-4 minutes. • Add shredded cabbage mix and cook until softened, 2-3 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Add sweet chilli sauce, oyster sauce, the soy sauce, vinegar and a splash of water. Return beef to the pan and toss to combine, 1 minute.
• Divide butter rice between bowls. • Top with sweet chilli beef and veggie stir-fry. • Sprinkle over crushed peanuts to serve. Enjoy!
Little cooks: Kids can add the finishing touch and sprinkle over the nuts.