Umami Beef Strips & Fragrant Rice Bowl
with Garlicky Greens & Aioli Slaw
There's so much more you can make with beef than bolognese, starting with this Asian-inspired dish! We've teamed the beef strips with ginger-spiked oyster sauce for the perfect balance of sweet, savoury and zingy flavours.
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
Asian Greens
1 packet
Basmati Rice
250 g
Beef Strips
1 packet
Garlic Aioli
3
Garlic
1 sachet
Crispy Shallots
1 packet
Oyster Sauce
1 packet
Shredded Cabbage Mix
1 packet
Ginger Paste
1
Carrot
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and the salt and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, roughly chop Asian greens. Grate carrot, then set aside. • In a small bowl, combine oyster sauce, ginger paste, the soy sauce, the honey and the water (for the sauce). Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian greens and remaining garlic, tossing, until tender, 1-2 minutes. Season with salt and pepper. Transfer to a bowl. Cover to keep warm Little cooks: Take charge by combining the ingredients for the sauce!
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until softened, 2-3 minutes. Return beef to pan, then add oyster sauce mixture. Cook, stirring, until sauce is slightly reduced, 1-2 minutes. Remove from heat. • Combine shredded cabbage mix, garlic aioli and a pinch of pepper in a medium bowl. Little cooks: Help toss the slaw!
• Divide garlic rice between bowls. • Top with beef and oyster sauce, the greens and creamy slaw. • Garnish with crispy shallots to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the crispy shallots on top!
