Quick Thai Beef Strip Bowl
with Stir-fry Veggies
This fast Thai-style meal gets its flavour from our new aromatic Thai stir-fry sauce. With colourful veggies and fluffy basmati rice, this is a delicious combination just waiting for you to dive in!
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. )
½
lemon
1
red onion
1
capsicum
1 bag
green beans
1
zucchini
1 knob
ginger
1 packet
beef strips
1 packet
Thai Stir-Fry Sauce
(Contains Fish, Soy;)
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
2 tsp
brown sugar
¼ cup
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, zest the lemon, then slice into wedges. Thinly slice the red onion. Trim the green beans and cut in half. Thinly slice the capsicum. Cut the zucchini into thin sticks. Finely grate the ginger.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the onion, green beans, capsicum and zucchini and cook until softened, 6-7 minutes (cook in batches if your pan is getting crowded). Transfer to a medium bowl and set aside.
While the veggies are cooking, combine the Thai stir-fry sauce, soy sauce, brown sugar, water (for the sauce), the lemon zest and a squeeze of lemon juice in a small bowl. Season with pepper.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Add the ginger and cook until fragrant, 1 minute. Add the sauce and cook, until slightly thickened, 1 minute. Remove from the heat, return the veggies to the pan and toss to coat.
Divide the rice between bowls and top with the Thai beef and veggies. Serve with any remaining lemon wedges.