Garlic Beef & Veggie Stir-Fry
with Garlic Rice & Crushed Peanuts
If you’re a long-time lover of the signature mix of sweet, spicy and salty, then you're going to go nuts for this stir-fry. Combine lightly marinated beef with capsicum, carrot and crisp green beans for a colourful array of flavours and textures.
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
4 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 knob
ginger
1 packet
beef strips
1 unit
carrot
1 unit
capsicum
1 bag
green beans
½ sachet
long red chilli
1 sachet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
½ packet
sesame oil blend
(Contains Sesame;)
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
20 g
butter
(Contains Milk;)
1.25 cup
water (for the rice)
¼ tsp
salt
2 tsp
soy sauce
(Contains Gluten, Soy;)
2 tsp
honey
1 tbs
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. In a medium bowl, combine the beef strips, remaining garlic and 1/2 the ginger, then drizzle with olive oil. Toss to coat and set aside.
Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the capsicum. Trim and halve the green beans.
In a large wok or frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, in batches, tossing, until browned, 1-2 minutes. Transfer to a plate.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
In a small bowl, combine the oyster sauce, sesame oil blend (see ingredients), soy sauce, honey and water (for the sauce). Return the wok or frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, capsicum and green beans and cook until softened, 5-6 minutes. Add the remaining ginger and cook until fragrant, 1 minute. Add the oyster sauce mixture. Cook, stirring, until slightly thickened, 1-2 minutes. Return the beef strips to the pan and toss together until warmed through.
Thinly slice the long red chilli (if using). Divide the garlic rice and beef stir-fry between bowls. Sprinkle with the crushed peanuts and chilli.