Sweet & Sticky Asian Double Beef
with Coconut Rice & Garlic Veggies
There’s something seriously addictive about succulent beef strips coated in this sweet and sticky sauce, which has a touch of zing from the addition of ginger. Just add fragrant coconut rice and tender veg for a meal that's sure to be a new favourite.
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
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
½ head
broccoli
1 clove
garlic
1 packet
ginger paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 bag
baby spinach leaves
2 packet
beef strips
Not included in your delivery
olive oil
⅓ cup
water (for the rice)
1 tbs
brown sugar
1 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt, then bring to the boil. Add basmati rice. Stir, cover with a lid and reduce the heat to low. • Cook for 15 minutes, then remove the pan from the heat. 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, thinly slice carrot into half-moons. • Roughly chop broccoli (including the stalk!) into small florets. • Finely chop garlic.
• In a medium bowl, combine ginger paste, the brown sugar, oyster sauce, the water (for the sauce) and half the garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and broccoli with a splash of water, tossing, until tender, 6-7 minutes. Add remaining garlic and cook until fragrant, 1-2 minutes. • Add baby spinach leaves and stir until wilted, 1 minute. Season with salt and pepper. Toss to coat, then transfer to a plate and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. • Add sauce to the pan and cook until bubbling and reduced, 2-3 minutes.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
• Divide coconut rice between bowls. • Top with sweet and sticky Asian beef and garlic veggies. • Spoon over any extra sauce from the pan to serve. Enjoy!