Beef Brisket in Black Bean Sauce & Garlic Veggies
with Steamed Rice & Crispy Shallots
This slow-cooked beef brisket is coated in only the best and most flavourful sweet black bean sauce. Pile your bowl high with fragrant rice and some bright veg and you've got a bountiful bowl, ready to devour.
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Asian greens
½
red onion
1
carrot
1 tin
sweetcorn
1 packet
slow-cooked beef brisket
1 packet
sweet black bean sauce
(Contains Sesame, Soy, Gluten, Wheat;)
1 packet
garlic paste
1 sachet
crispy shallots
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek.
• Meanwhile, roughly chop Asian greens and red onion. • Thinly slice carrot into sticks. • Drain sweetcorn. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • In a small bowl, combine sweet black bean sauce, the water (for the sauce), brown sugar and half the garlic paste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn, until tender and slightly charred, 4-5 minutes. • Add Asian greens and the remaining garlic paste and stir-fry until slightly wilted and fragrant, 1-2 minutes. Transfer to a bowl, season and cover to keep warm. • Return frying pan to high heat. Cook shredded beef (no need for oil) and onion, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium. Stir in black bean sauce mixture and cook until bubbling and slightly reduced, 1 minute.
• Divide rice between bowls. • Top with garlic veggies and beef brisket in black bean sauce. Sprinkle with crispy shallots to serve. Enjoy!