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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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Thai seven spice blend(ContainsMilk)
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
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.