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Beef & Garlic Sizzle Stir Fry

Beef & Garlic Sizzle Stir Fry

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If you’ve ever felt that pang of jealousy at the sight of a sizzling plate being delivered to somebody else at your local Chinese, this dish is for you. Just as those plates wow, delight and please, so does this stir fry. The best part is, it’s as simple as; 1. Cook the rice, 2. Coat and marinade the beef, 3. Fry, 4. Serve and devour!

Tags:Egg FreeNut FreeUnder 30 MinutesNaturally Gluten-FreeHigh ProteinLactose freeSpicy
Allergens:SoyGlutenSesame

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 Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

⅔ cup

jasmine rice

1 clove

garlic

300 g

beef strips

1

red capsicum

2

baby bok choy

1

birdseye chilli

1 knob

ginger

½

red onion

Not included in your delivery

3 cup

water

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tsp

sesame oil

(ContainsSesame)

½ tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 tbs

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2460 kJ
Fat16.8 g
of which saturates4.3 g
Carbohydrate64.8 g
of which sugars6.9 g
Dietary Fibrenull g
Protein41.6 g
Sodium595 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Peeler
Pot
Sieve
Bowl
Plate
Wok
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, peel and crush the garlic, and peel and grate the ginger. Finely slice the red onion and birdseye chilli. Cut the capsicum into strips and quarter the baby bok choy.

2

Place the Jasmine rice into a sieve and rinse it with cold tap water. Rinse until the water becomes clear. Place the rice and water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to medium-low and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

3

Meanwhile, combine the salt-reduced soy sauce, sesame oil, brown sugar, ginger and garlic in a medium bowl. Add the beef strips and toss to coat well. Season generously with black pepper.

4

Heat half of the vegetable oil in a large wok or frying pan over a high heat. Add half of the beef mixture and stir fry for 1-2 minutes or until brown. Transfer to a plate and repeat with the remaining beef mixture.

5

Heat the remaining vegetable oil in the same wok over a medium-high heat. Add the red onion and red capsicum and stir fry for 2-3 minutes, or until just tender. Add the baby bok choy and cook for 1-2 minutes or until wilted. Return the beef to the wok with the birdseye chilli and stir until heated through. Remove from the heat.

6

To serve, divide the rice and sizzling beef stir fry between plates.