Sweet Soy Double Beef & Veggie Stir-Fry

Name: Sweet Soy Double Beef & Veggie Stir-Fry with Charred Corn Rice & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Garlic; 1 tin Sweetcorn; 500 g Beef Mince; 1 packet Jasmine rice; 1 packet Sweet Chilli Sauce; 1 packet Shredded Red Cabbage; 1 packet Parsley; 1 packet Crispy Shallots; 1 Carrot; 1 packet Soy Sauce Mix; 1 packet Sweet Soy Seasoning

with Charred Corn Rice & Peanuts

Get up to $175 off

Allergens:

Wheat

•Gluten

•Soy

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 tin

Sweetcorn

500 g

Beef Mince

1 packet

Jasmine rice

1 packet

Sweet Chilli Sauce

1 packet

Shredded Red Cabbage

1 packet

Parsley

1 packet

Crispy Shallots

Carrot

1 packet

Soy Sauce Mix

(Contains: Wheat, Gluten, Soy; )

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

Nutrition Values

Calories858 kcal

Energy (kJ)3590 kJ

Fat39 g

of which saturates17.6 g

Carbohydrate53.8 g

of which sugars21.3 g

Dietary Fibre3.9 g

Protein63 g

Cholesterol102 mg

Sodium1300 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.

Cooking Steps

• Finely chop garlic. Drain the sweetcorn. Heat a medium saucepan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Reduce heat to medium, then add the butter, a dash of olive oil and half the garlic, and cook until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan 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!

• Meanwhile, thinly slice carrot into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, shredded red cabbage and the remaining garlic until tender, 2-3 minutes. Transfer to a bowl and cover to keep warm.

• When the rice has 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Stir-fry beef mince and sweet soy seasoning, breaking up with a spoon, until just browned, 4-5 minutes (Cook in batches if your pan is getting crowded). • Remove pan from heat, then return veggies with sweet chilli sauce, soy sauce mix and the rice wine vinegar. Toss to combine.

• Divide charred corn rice between bowls. • Top with sweet soy beef stir-fry and crushed peanuts. • Tear over parsley to garnish. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the garnish!