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.
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
cucumber
1
capsicum
1
carrot
1 bag
coriander
1 packet
beef strips
1 sachet
Southeast Asian Spice Blend
1 packet
garlic aioli
(Contains Egg;)
1 packet
hoisin sauce
(Contains Sesame, Soy;)
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)
3 tbs
rice wine vinegar
3 tbs
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. 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, sugar and salt (for the pickle). Add the cucumber and stir to dissolve in the pickling liquid. Add enough water to cover the cucumber, then toss to coat and set aside until serving.
Thinly slice the capsicum. Grate the carrot (unpeeled). In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Season with salt and pepper. Add the beef strips and toss to coat. In a small bowl, combine the garlic aioli with the soy sauce. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, tossing occasionally, until browned and just 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-high heat with a drizzle of olive oil. Cook the capsicum and carrot until softened, 3-4 minutes. Return the beef strips and any resting juices to the pan. Add a tablespoon of the pickling liquid and cook until sticky, 1-2 minutes. Season with pepper.
Roughly chop the coriander. Drain the cucumber. Divide the garlic rice between bowls and top with the hoisin beef stir-fry. Sprinkle with the crushed peanuts and coriander. Serve with the pickled cucumber and soy and garlic aioli.