Easy Malaysian Beef & Roast Veggie Curry
with Basmati Rice
Our Malaysian beef is coated in an irresistible mix of spices, giving this dish an instant flavour boost. In only four steps and using our new rapid rice technique, this magical meal comes together in a jiffy!
The quantities provided above are averages only.
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
chopped veggie mix
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
beef strips
1 sachet
Southeast Asian Spice Blend
1 packet
coconut milk
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
½ tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Boil a full kettle of water. Place the chopped veggie mix on a lined oven tray. Drizzle with olive oil and season. Toss to coat. Roast until tender, 25-30 minutes.
While the veggies are roasting, half-fill a medium saucepan with the boiling water and return to the boil. Add the basmati rice and a pinch of salt and cook until tender, 12 minutes. Drain and return to the saucepan.
When the veggies have 5 minutes remaining, combine the beef strips and Southeast Asian spice blend in a large bowl. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips until browned and cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. Return the frying pan to a medium heat. Add the coconut milk, soy sauce and brown sugar and cook until thickened slightly, 1-2 minutes. Return the beef and add the roasted veggies. Add the baby spinach leaves and stir until wilted, 1 minute. Season to taste.
Divide the basmati rice between bowls. Top with the Malaysian beef and roast veggie curry. Garnish with the crushed peanuts.