Vietnamese Caramelised Beef Bowl
with Garlic Rice, Rainbow Slaw & Aioli
This bountiful bowl has "new favourite" written all over it! The oyster sauce and ginger paste are the key ingredients, giving a delicious flavour kick to the beef mince. With a crunchy rainbow slaw, garlic rice and a dollop of aioli to top things off, you'll happily devour this dish with speed.
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. )
1
carrot
1 packet
Pea Pods
2 clove
garlic
1 packet
shredded cabbage mix
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
ginger paste
1 packet
beef mince
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. )
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
vinegar (white wine or rice wine)
1.5 tsp
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy;)
2 tbs
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• While the rice is cooking, grate carrot. Trim and roughly chop pea pods. Finely chop garlic. • In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add carrot, pea pods and shredded cabbage mix. Toss to combine and set aside. • In a small bowl, combine oyster sauce, ginger paste, garlic, the brown sugar, soy sauce and water.
• Heat a large frying pan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Stir in oyster sauce mixture, and cook until combined, 1 minute. Season with pepper.
• Divide rice between bowls. • Top with Vietnamese caramelised beef and rainbow slaw. • Garnish with crushed peanuts. Dollop with garlic aioli to serve. Enjoy!