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 bright green beans and the kick of the chilli, every bite will have you wanting more.
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
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 clove
garlic
1 packet
ginger paste
1 packet
beef strips
1 packet
celery
1
carrot
1 bag
green beans
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
½
Long Chilli
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
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
• Thinly slice long chilli (see ingredients/if using). • In a small bowl, combine the vinegar and a generous pinch of sugar and salt. • Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside.
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, 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 celery. Thinly slice carrot into half moons. Trim and halve green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook celery, carrot and green beans until tender, 4-5 minutes. • Transfer veggies 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 chilli. • Divide rice between bowls. Top with Japanese beef and veggies. • Serve with a spoonful of pickled chilli and a dollop of coconut sweet chilli mayonnaise. Enjoy!