Sticky Beef Stir-Fry
with Pickled Cucumber & Peanuts
With the perfect ratio of sweet, savoury and salty, the honey-soy combo is hard to beat - especially when slathered on juicy seared beef strips. Complete with our signature garlic rice to soak up all the saucy goodness, balance out the richness with quick pickled cucumber for an impressive dinner that's 10 times better than takeaway.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. 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
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
cucumber
1
carrot
1 packet
ginger paste
1 packet
beef strips
1 packet
mayonnaise
(Contains Egg;)
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 bag
shredded cabbage mix
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
¼ cup
rice wine vinegar
2 tbs
honey
1.25 cup
water (for the rice)
2 tbs
water (for the sauce)
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the 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!
While the rice is cooking, thinly slice the cucumber into rounds. In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add the cucumber to the pickling liquid. Add just enough water to cover the cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
Slice the carrot into thin sticks. In a small bowl, combine the water (for the sauce), ginger paste, soy sauce, honey, a pinch of pepper and the remaining garlic.
When the rice has 10 minutes remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Stir-fry the carrot until tender, 3-4 minutes. Add the shredded cabbage mix and cook until softened, 2-3 minutes. Transfer to a bowl. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
Return the frying pan to a medium-high heat. Pour in the honey-soy mixture and cook, stirring, until slightly thickened, 1-2 minutes. Remove the pan from the heat. Return the veggies and beef strips (plus any resting juices!) to the pan, tossing to coat and heat through.
Drain the pickled cucumber. Divide the garlic rice between bowls. Top with the sticky beef stir-fry and pickled cucumber. Spoon over any remaining sauce from the pan. Dollop over the mayonnaise. Sprinkle with the roasted peanuts to serve.