HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Seven Spice Beef Bowl
Thai Seven-Spice Beef Bowl

Thai Seven-Spice Beef Bowl

with Garlic Rice & Stir-Fry Veggies

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This fast Thai-style meal gets its flavour from aromatic garlic and a sweet and savoury mix of oyster sauce, soy and brown sugar. With zesty lemon and fluffy garlic rice, this is a delicious combination just waiting for you to dive in!


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Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

basmati rice

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




red onion

1 bag

green beans





1 knob


1 sachet

oyster sauce


1 packet

beef mince

1 sachet

Thai seven spice blend


Not included in your delivery

Olive Oil

20 g



1.5 cup

water (for the rice)

¼ tsp


1 tbs

soy sauce

(ContainsGluten, Soy)

½ tbs

brown sugar

⅓ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3407 kJ
Fat28.3 g
of which saturates16.2 g
Carbohydrate86.6 g
of which sugars16.8 g
Protein40.6 g
Sodium1985 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati 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 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, zest the lemon to get a pinch, then slice into wedges. Thinly slice the red onion. Trim the green beans and cut in half. Thinly slice the carrot and courgette into batons. Finely grate the ginger.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, green beans, carrot and courgette until softened, 6-7 minutes. Transfer to a bowl and set aside.


While the veggies are cooking, combine the oyster sauce, soy sauce, brown sugar, water (for the sauce), the lemon zest and a squeeze of lemon juice in a small bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until browned, 3-4 minutes. Add the Thai seven spice blend, ginger and remaining garlic and cook until fragrant, 1 minute. Add the oyster sauce mixture and cook until slightly thickened, 1 minute. Remove from the heat, then return the veggies to the pan and toss until combined.


Divide the garlic rice between bowls and top with the Thai seven-spice beef and stir-fry veggies. Serve with any remaining lemon wedges.