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Asian Beef & Veggie Stir-Fry

Asian Beef & Veggie Stir-Fry

with Garlic Rice & Spring Onions

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This dish is a delightful combination of bright Asian greens, tender beef and garlicky rice, with the feel-good factor of cooking a delicious meal from scratch.

Tags:Kid Friendly
Allergens:MilkSesameGlutenMolluscsSoy

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

1

capsicum

1

carrot

1 bunch

Asian greens

2 bunch

spring onions

1 knob

ginger

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 sachet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

beef strips

Not included in your delivery

Olive Oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

1 tbs

soy sauce

(ContainsGluten, Soy)

½ tbs

honey

1 tsp

rice wine vinegar

¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2882 kJ
Fat15.3 g
of which saturates6.9 g
Carbohydrate84.8 g
of which sugars21.6 g
Protein46 g
Sodium2010 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and 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!

2

While the rice is cooking, slice the capsicum into thin strips. Slice the carrot into thin strips. Roughly chop the Asian greens. Thinly slice the spring onion. Finely grate the ginger (unpeeled).

3

In a small bowl, combine the mixed sesame seeds, ginger, oyster sauce, soy sauce, honey, rice wine vinegar and water (for the sauce). Set aside.

4

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the capsicum and carrot until softened, 5-6 minutes. Add the Asian greens and 1/2 the spring onion and cook until tender, 1-2 minutes. Transfer to a bowl.

5

Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef, in batches, tossing until browned, 1-2 minutes. Return the beef strips and veggies to the pan with the sauce. Cook until slightly reduced, 30 seconds.

6

Divide the garlic rice between bowls and top with the beef and veggie stir-fry. Garnish with the remaining spring onion.