Japanese-Style Beef & Veggies
with Rice & Coconut Sweet Chilli Mayo
Full of flavour, texture and colour, this is how dinner should always be done! From the succulent seared beef to the crisp green beans and sweet and sour notes of the pickled onion, every bite will have you wanting more.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your 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
½
red onion
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 clove
garlic
1 packet
ginger paste
1 packet
beef strips
1
carrot
1 bag
Asian greens
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
1 pinch
brown sugar
1.25 cup
water
1 tbs
honey
¼ cup
vinegar (white wine or rice wine)
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a generous pinch of sugar and salt. • Scrunch onion in your hands, then add to pickling liquid. Add just enough water to cover onion, then set aside.
• Half-fill a medium saucepan with the boiled water. • Add jasmine rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12 minutes. • Drain rice, then rinse with warm water. Cover to keep warm.
• While the rice is cooking, finely chop garlic. • In a medium bowl, combine garlic, ginger paste, the soy sauce and the honey. Add beef strips, tossing to coat. Set aside. • Thinly slice carrot into half-moons. Roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry carrot until tender, 4-5 minutes. Add Asian greens and cook until softened, 1-2 minutes. Transfer to a second medium bowl. Add Japanese dressing, tossing to coat.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, in batches (shake off any excess marinade as you go), until browned, 1-2 minutes.
TIP: Cooking the beef in batches over high heat helps it stay tender.
• Drain pickled onion. • Divide rice between bowls. Top with Japanese-style beef and veggies. • Serve with a spoonful of pickled onion and a dollop of coconut sweet chilli mayonnaise. Enjoy!