Quick Soy-Ginger Beef
with Cucumber Slaw, Garlic Rice & Peanuts
In this textural, Asian-inspired dish, the ginger marinade adds a subtle warmth and sweetness to juicy beef strips, which the fluffy garlic rice happily welcomes. A jammy fried egg brings everything together beautifully.
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
carrot
1
cucumber
1 packet
ginger paste
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
beef strips
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
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
2 tbs
brown sugar
1 drizzle
white wine vinegar
2
eggs
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
• While the rice is cooking, grate carrot. Roughly chop cucumber. • In a small bowl, combine ginger paste, the soy sauce and the brown sugar. Season with pepper. Set aside. • In a medium bowl, combine carrot, cucumber, shredded cabbage mix, garlic aioli and a drizzle of olive oil and white wine vinegar. Toss to combine. Season to taste, then set aside.
Little cooks: Help combine the ingredients for the marinade and the slaw!
• When the rice has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, crack the eggs into pan. Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes. Transfer to a plate and cover to keep warm. • Wipe out frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Add soy-ginger mixture, then return cooked beef to pan and cook, tossing, until bubbling, 1 minute.
• Divide garlic rice between plates or bowls. Top with soy-ginger beef, cucumber slaw and fried egg. • Sprinkle with crushed peanuts to serve.
Little cooks: Show them how it's done and help plate up!