Sweet Chilli Beef Stir Fry
with Carrot & Snow Peas
Somewhere along the line, things got a little confused with the whole stir fry thing. When did we need pre-packaged kits to bring this supper of convenience to life? With a searing hot wok, a squeeze of fresh lime, some ginger, a little sweet chilli and soy, a rainbow of fresh ingredients becomes a delicious medley of flavours that sings as only real ingredients can.
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 tbs
sweet chilli sauce
½
lime
1
ginger
300 g
beef strips
¾ cup
jasmine rice
(May be present: Wheat, Gluten, Soy. )
½
red onion
1
carrot
100 g
snow peas
1
birdseye chilli
½ bunch
coriander
Not included in your delivery
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
3 cup
water
1 tbs
vegetable oil
Nutritional Values
Utensils
Instructions
To prepare ingredients, juice a lime, peel and finely grate the ginger, finely slice the red onion and birdseye chilli, cut the carrot into 5mm discs on the diagonal and pick the coriander leaves.
In a medium bowl combine the sweet chilli sauce, salt-reduced soy sauce, lime juice and ginger. Add the beef strips and set aside while you prepare the Jasmine rice.
Place the rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.
Meanwhile, heat half of the vegetable oil in a large wok or frying pan. Add the beef strips, letting the excess marinade drip back into the bowl, and cook, stirring, for 1-2 minutes or until browned. Remove from the wok and set aside on a plate.
Heat the remaining vegetable oil in the same wok over a high heat. Add the red onion, carrot, snow peas and half of the birdseye chilli and stir fry for 2 minutes or until just tender. Return the beef to the wok with the excess marinade and stir fry for 1-2 minutes or until everything is well coated in the sauce. Add the coriander and then remove from the heat.
To serve, divide the rice between bowls and top with sweet chilli & ginger beef stir fry. Garnish with the remaining birdseye chilli if you like a bit of heat!