Make a simple stir-fry a little more special by serving with mouth-watering garlic rice! Plus, using our delicious teriyaki sauce means you get a big helping of flavour with minimal effort. Enjoy your tasty and colourful creation!
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
3 clove
garlic
1 packet
jasmine rice
1 knob
ginger
1
carrot
1 bag
green beans
1 packet
Asian Greens
1 bunch
coriander
1 packet
teriyaki sauce
(Contains: Soy, Sesame; )
1 packet
beef strips
1 sachet
Crispy Shallots
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
1 tbs
soy sauce
(Contains: Gluten, Soy; )
1 tbs
honey
2 tbs
water (for the sauce)
Finely chop the garlic. In a large saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all 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, finely grate the ginger. Thinly slice the carrot (unpeeled) into batons. Trim and halve the green beans. Roughly chop the Asian greens. TIP: Slice the carrot into half-moons if you prefer!
In a small bowl, combine the ginger, soy sauce, teriyaki sauce, honey, water (for the sauce) and the remaining garlic. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the carrot and green beans until just tender, 5 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season to taste and transfer to a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. Return the frying pan to a medium-high heat, return the beef strips (plus any resting juices) back to the frying pan, then add the teriyaki sauce mixture and cook, stirring, until bubbling, 2 minutes.
Roughly chop the coriander. Divide the garlic rice between bowls. Top with the teriyaki beef and veggies. Sprinkle over the crispy shallots and top with the mayonnaise. Garnish with the coriander.