Thai-Spiced Beef & Ginger-Coconut Rice
with Crispy Shallots
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
Ingredients
2
Garlic
1 packet
Sweet Chilli Sauce
250 g
Beef Strips
1 packet
Basmati Rice
1
Baby Broccoli
1 packet
Ginger Paste
1 packet
Crispy Shallots
1
Carrot
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1 minute. • Add coconut milk, water (for the rice) and a pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• Meanwhile, trim baby broccoli and halve lengthways. Roughly chop Asian greens. Thinly slice carrot into rounds. Finely chop garlic. • Slice pork loin steaks into 1cm strips.
Custom Recipe: If you've swapped pork loin steaks for beef strips, flavour the beef as above.
Custom Recipe: Heat the pan as above. When the oil is hot, cook beef strips in batches, until browned and cooked through, 2-3 minutes. Transfer to a plate.
Custom Recipe: Add the beef to the veggies as above.
• Divide ginger-coconut rice between bowls. Top with sweet soy pork and veggies. • Sprinkle with crispy shallots to serve. Enjoy!
