Vietnamese-Style Beef Strips
with Coconut Rice & Quick Pickled Onion
Zesty lemon lends its bright citrus flavour to quick-cooking beef strips in this stir-fry. Add rich coconut rice, colourful veggies and zingy pickled onion for a combination that turns a simple weeknight dinner into a feast of flavours.
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccoli. Don't worry, the recipe will be just as delicious!
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
1 tin
coconut milk
1 packet
jasmine rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 knob
ginger
2 clove
garlic
½ unit
lemon
1 packet
sweet chilli sauce
1 packet
beef strips
½ unit
red onion
1 unit
carrot
½ head
broccoli
1 packet
Asian greens
1 packet
roasted peanuts
(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)Not included in your delivery
olive oil
¾ cup
water (for the rice)
¼ tsp
salt
2.5 tbs
soy sauce
(ContainsGluten, Soy)¼ cup
rice wine vinegar (or white wine vinegar)
¼ cup
water (for the onion)
In a medium saucepan, bring the coconut milk, water (for the rice) and the salt to the boil over a high heat. 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 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 grate the ginger and garlic (or use a garlic press). Zest the lemon (see ingredients list), to get a generous pinch, then slice into wedges. In a medium bowl, combine the ginger, garlic, lemon zest, soy sauce and sweet chilli sauce. Add the beef strips and toss to coat. Set aside to marinate.
TIP: If you have the time, leave the beef to marinate for at least 15 minutes.
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the onion) and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
TIP: Toss the onion occasionally so it stays submerged.
Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli (see ingredients list) into small florets, then roughly chop the stalk. Roughly chop the Asian greens. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, broccoli, then a dash of water and cook until softened, 5-6 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with salt and pepper and transfer to a bowl. Cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, use tongs to add 1/2 the beef strips to the pan, allowing the excess marinade to drip back into the bowl. Cook until just browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. Add any excess marinade to the empty frying pan and bring to a simmer. Remove from the heat.
TIP: Cooking the meat in batches over a high heat helps keep it tender.
Drain the pickled onion. Divide the coconut rice between bowls and top with the Vietnamese-style beef strips and veggies. Spoon over any marinade from the pan and garnish with the pickled onion and roasted peanuts. Serve with the lemon wedges.