Easy Southeast Asian Beef Bowl
with Sautéed Veggies & Sesame Dressing
Toss Southeast Asian-spiced beef strips with crisp and colourful veggies. Serve on a bed of rice, top with quick pickled onion and a drizzle of creamy sesame dressing, and meet your new go-to weeknight dinner!
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 sachet
vegetable stock powder
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
½
red onion
½
long red chilli
1 packet
beef strips
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1
carrot
1 bag
Asian greens
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
1
olive oil
3.5 tbs
rice wine vinegar (or white wine vinegar)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to the pan. Stir in vegetable stock powder and cover to keep warm.
• While rice is cooking, thinly slice red onion (see ingredients). • In a small heatproof bowl, combine onion, rice wine vinegar and a good pinch of sugar and salt. Microwave for 30 second bursts, until softened. Set aside. • Thinly slice carrot into half-moons. Roughly chop Asian greens.
• In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Add beef strips, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a large bowl. Cover to keep warm. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Remove from heat. Season to taste.
• Thinly slice long red chilli (if using). Drain pickled onion. • Divide rice between bowls. Top with sautéed veggies, Southeast Asian beef and pickled onion. • Drizzle with sesame dressing. Sprinkle with chilli and roasted peanuts to serve.