Easy Vietnamese Caramelised Beef
with Rice, Rainbow Slaw & Mayo
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, rice and a dollop of aioli to top things off, you’ll happily devour this dish with speed.
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
white rice
(May be present: Wheat, Gluten, Soy. )
2 clove
garlic
1 packet
slaw mix
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
ginger paste
1 packet
beef mince
1 packet
mayonnaise
(Contains Egg;)
1 packet
mint
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
drizzle
vinegar (white wine or rice wine)
1.5 tsp
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy;)
2 tbs
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• Rinse and drain white rice. • Add the water (for the rice) to a medium saucepan and bring to the boil. • Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all 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, finely chop garlic. • In a large bowl, combine a drizzle of the vinegar and olive oil. Season with salt and pepper. Add slaw mix. Toss to combine and set aside. • In a small bowl, combine oyster sauce, ginger paste, garlic, the brown sugar, soy sauce and water (for the sauce).
Little cooks: Take the lead by tossing the slaw and combining the ingredients for the sauce mixture!
• 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, then cook until combined, 1 minute. Season with pepper.
• Divide rice between bowls. • Top with Vietnamese caramelised beef and rainbow slaw. • Top with a dollop of mayonnaise and tear over mint to serve. Enjoy!
Little cooks: Add the finishing touch by dolloping the mayonnaise and tearing over the mint!