Malaysian Satay Beef Brisket Curry
with Rice & Crushed Peanuts
Smokey beef brisket that's already been slow-cooked to tender perfection should always be served paired with a rich satay curry and accompanied by a bed of fluffy rice. Together this union of flavours will blow your taste buds away.
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
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
zucchini
½
lime
1 packet
slow-cooked beef brisket
1 sachet
satay seasoning
1 packet
coconut milk
1 packet
baby spinach leaves
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
1.5 cup
water (for the rice)
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Cooking Steps
• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice carrot and zucchini into half-moons. • Slice lime into wedges. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and zucchini, tossing, until tender, 4-5 minutes. Transfer to a bowl.
• Return frying pan to high heat and cook shredded beef (no need for oil), stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium then add satay seasoning and cook until fragrant, 1 minute. • Stir in coconut milk, soy sauce mix and the water (for the curry) and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat and add cooked veggies, baby spinach leaves and a squeeze of lime juice, stirring to combine. Season to taste with salt and pepper.
• Divide rice between bowls. • Top with Malaysian satay beef brisket. • Sprinkle over crushed peanuts and serve with any remaining lime wedges. Enjoy!