Everyone loves a stir-fry, but when you add a rainbow of crisp veggies, tender beef mince and lots of aromatic flavours, this family favourite will be even more beloved. With a scattering of crunchy cashews and fluffy jasmine rice, there’s a reason this meal is a guaranteed crowd-pleaser.
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/ Serving 4 people
/ Serving 4 people
long red chilli
roasted cashews(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
oyster sauce(ContainsGluten, Molluscs)
water (for the rice)
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Milk, Peanuts, Sesame, Soy, Gluten, Tree Nuts)
water (for the sauce)
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the red capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas and slice in half. Thinly slice the spring onion. Thinly slice the long red chilli (if using). Roughly chop the roasted cashews. TIP: Cut the veggies to the correct size so they cook in the allocated time
Finely grate the garlic (or use a garlic press). Finely grate the ginger. In a medium bowl, combine the ginger, soy sauce, brown sugar, oyster sauce, water (for the sauce) and 1/2 the garlic.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef mince and cook for 3-4 minutes, breaking up with a wooden spoon, or until browned. Reduce the heat to medium-high and add the sauce mixture to the beef. Cook, stirring, for a further 2-3 minutes, or until just starting to thicken. Transfer the beef to a medium bowl. TIP: Reuse the bowl from the sauce mixture!
Return the pan to a medium-high heat and add a drizzle of olive oil. Add the red capsicum, carrot and remaining garlic and cook for 2-3 minutes, or starting to soften. Add the snow peas, 1/2 the spring onion and a dash of water and cook, tossing, for 1-2 minutes, or until tender. Return the beef mince and sauce from the bowl to the pan and toss until combined and warmed through. TIP: Cook all the spring onion if you don't like it raw as a garnish.
Divide the jasmine rice and Chinese beef and snow pea stir-fry between bowls. Sprinkle with the roasted cashews and any remaining spring onion. Garnish the adult portions with the long red chilli (if using).
TIP: For kids, see our serving suggestions on the main photo.