Hoisin Beef Stir-Fry
with Garlic Rice, Pickled Cucumber & Peanuts
Who doesn’t love a stir-fry? If you’re a long-time lover of the signature mix of sweet and salty, then you're going to love this aromatic stir-fry. With lightly marinated beef teamed with seasonal cucumber and capsicum, the saying rings true; variety really is the spice of life.
Unfortunately, this week's Thai seven spice blend was in short supply. Some customers will receive Southeast Asian spice blend instead of Thai seven spice blend. Don't worry, the recipe will be just as delicious!
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
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 unit
cucumber
1 unit
capsicum
1 unit
carrot
1 sachet
Thai seven spice blend
(Contains Sulphites;)
1 packet
beef strips
1 packet
garlic aioli
(Contains Egg;)
1 packet
hoisin sauce
(Contains Sesame, Soy;)
1 bunch
coriander
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 (for the rice)
¼ cup
rice wine vinegar
¼ cup
water (for the pickle)
1 tsp
sugar
1 tsp
salt (for the pickle)
½ tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt (for the rice), 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 has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the cucumber into rounds. In a small bowl, add the rice wine vinegar, water (for the pickle), sugar and salt (for the cucumber). Stir to dissolve and add the cucumber. Toss to coat, then set aside, tossing every few minutes to coat in the dressing.
Thinly slice the capsicum. Grate the carrot (unpeeled). In a medium bowl, combine the Thai seven spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add the beef strips and toss to coat. In a small bowl combine the garlic aioli with the soy sauce and set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef strips to the pan and cook, tossing occasionally, until browned and just cooked through, 1-2 minutes. Transfer to a plate. TIP: If your pan is getting crowded, cook in batches for the best results!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and carrot and cook until softened, 3-4 minutes. Return the beef strips and any resting juices to the pan with the hoisin sauce and a tablespoon of the pickling liquid, cook until sticky, 1-2 minutes. Season with a generous pinch of pepper.
Drain the cucumber. Roughly chop the coriander. Divide the garlic rice between bowls and top with the hoisin beef stir fry. Sprinkle with the crushed peanuts and coriander. Serve the pickled cucumber and top with the soy and garlic aioli.