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.
1 packet
Green Veg Mix
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
250 g
Beef Strips
1 sachet
Crispy Shallots
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Wheat, Soy;)
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
----------CCM TEXT---------- • Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook green veg mix, tossing, until softened, 5-6 minutes. Transfer to a bowl. • While veggies are cooking, in a small bowl, combine oyster sauce, the brown sugar and water.
TIP: Add a dash of water to the pan to help speed up the cooking process.
If you swapped to beef strips, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Continue as above.
----------CCM TEXT---------- • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips and Asian BBQ seasoning, tossing occasionally, in batches, until browned and cooked through, 1-2 minutes. • Return cooked veggies, stir in oyster sauce mixture and cook, until slightly thickened, 1-2 minutes. Season with pepper.
Top rice with Chinese BBQ beef and veggie stir-fry.
----------CCM TEXT---------- • Divide rice between bowls. • Top with Chinese BBQ beef and veggie stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!