Double Beef in Oyster Sauce & Handmade Spring Onion Pancakes
Take your cooking skills to the next level!
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Whip up a classic beef in oyster sauce to serve with mini scallion pancakes with our step-by-step instructions. It's a restaurant-worthy meal that you can master in your own kitchen - grab your chopsticks and dig in!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
white rice
3 clove
garlic
1 packet
green beans
1
carrot
1 sprig
spring onions
1 packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
2 packet
Beef Strips
1 sachet
Asian BBQ Seasoning
1 packet
ginger paste
1 packet
sriracha
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water (for the rice)
⅓ cup
warm water
2 tbs
plain flour
(Contains Gluten;)
¼ tsp
brown sugar
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
¼ packet
water (for the sauce)
Nutritional Values
Utensils
Instructions
• Rinse and drain white rice. Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add white rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and halve green beans. Cut carrot into thin sticks. Thinly slice spring onion. • In a large bowl, combine basic sponge mix and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), using your fingertips to rub together, until dough resembles breadcrumbs. • Add spring onion, the warm water and a generous pinch of salt and bring dough together (don't worry if dough is flaky at this point). • Lightly dust a work surface with half the plain flour. Tip out dough and knead until smooth, 2-3 minutes. Cover and set aside.
TIP: If the dough is sticky while kneading, dust with extra flour.
• In a medium bowl, combine beef strips, Asian BBQ seasoning and a drizzle of olive oil. Set aside. • In a medium heatproof bowl, combine ginger paste, the remaining garlic and a drizzle of olive oil. Microwave in 10 second bursts until fragrant. • Add sriracha and the brown sugar and stir until combined. Season to taste.
• Dust a work surface with the remaining flour, then divide dough into 6 golf ball-sized pieces. • Pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 0.5cm thick. • In a large frying pan over medium heat, heat enough olive oil to cover the base of the pan. • Cook pancakes until browned, 2-3 minutes each side. Transfer to a paper-towel lined plate. Add extra oil as necessary.
• While pancakes are cooking, in a second large frying pan, heat a drizzle of olive over high heat. • Cook carrot and green beans until tender, 4-5 minutes. Transfer to a bowl and set aside. • Return frying pan to high heat with a drizzle of olive oil. Cook beef strips, in batches, tossing, until browned and cooked through 1-2 minutes. Cook in batches if your pan is getting crowded. • Return cooked veggies and all beef to pan, and stir in oyster sauce and the water (for the sauce), until bubbling, 1 minute. Season with pepper.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide garlic rice and beef-in oyster sauce between bowls. • Serve with spring onion pancakes and homemade chilli sauce. Enjoy!