HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Beef Stir Fry
Thai-Style Beef Stir-Fry

Thai-Style Beef Stir-Fry

with Basmati Rice

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


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Total Time25 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

basmati rice

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

4 clove


1 packet

beef strips

2 unit


2 bunch

Asian greens

1 bunch


1 unit


1 packet

oyster sauce


1 packet

sweet chilli sauce

1 unit


Not included in your delivery

olive oil

3 cup

water (for the rice)

2 tbs

soy sauce

(ContainsGluten, Soy)

1.5 tbs


½ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2580 kJ
Fat7.7 g
of which saturates3.1 g
Carbohydrate91.8 g
of which sugars28.1 g
Dietary Fibre0 g
Protein40.6 g
Cholesterol0 mg
Sodium1980 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan 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, finely chop the garlic (or use a garlic press). In a medium bowl, combine the beef strips, soy sauce, honey and garlic. Toss well to coat and set aside to marinate.

TIP: If you have time, marinate the beef for at least 15 minutes to enhance the flavour and increase tenderness.


Thinly slice the carrot (unpeeled) into matchsticks (or half-moons, if you prefer). Roughly chop the Asian greens. Roughly chop the coriander. Cut the capsicum into 1cm chunks. Zest the lime to get 1 tsp, then juice 1/2 the lime. Slice the remaining lime into wedges. In a small bowl, combine the water (for the sauce), lime juice, lime zest, oyster sauce and sweet chilli sauce. Set aside.


In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot and cook, stirring, until tender, 3-4 minutes. Transfer to a plate and set aside.

TIP: Add a splash of water to the pan to help the carrot cook evenly.


Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/3 of the beef strips and cook, tossing, until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. Return the beef to the pan with the sweet chilli mixture, Asian greens and cooked carrot. Bring to the boil and cook, stirring, until well coated and the Asian greens are tender, 1-2 minutes.

TIP: Cooking the meat in batches over a high heat helps keep it tender. TIP: If the honey starts to burn in the pan, wipe out with a paper towel.


Divide the basmati rice between bowls and top with the Thai-style beef stir-fry. Garnish the adults' portions with the coriander and serve with the lime wedges.