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Chinese Hoisin Beef Bowl

Chinese Hoisin Beef Bowl

with Garlic Rice & Sesame Mayo

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Whip up classic Chinese flavours in an easy beef bowl with plenty of colourful veggies. It's simple, fast and tasty and beats takeaway any night of the week!

Allergens:MilkSesameSoyGlutenEggPeanuts

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

jasmine rice

1

carrot

1

zucchini

1

capsicum

1 packet

hoisin sauce

(ContainsSesame, Soy)

½ tub

sesame oil blend

(ContainsSesame)

1 packet

mayonnaise

(ContainsEgg)

1 packet

beef strips

1 packet

roasted peanuts

(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

1.5 tbs

soy sauce

(ContainsSoy, Gluten)

1 tbs

rice wine vinegar

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3765 kJ
Fat34.3 g
of which saturates9.2 g
Carbohydrate93.8 g
of which sugars29.9 g
Dietary Fibre0 g
Protein49.1 g
Cholesterol0 mg
Sodium1768 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, cut the carrot (unpeeled) into half-moons. Cut the zucchini into half-moons. Cut the capsicum into 2cm chunks.

3

In a small bowl, combine the hoisin sauce, soy sauce, rice wine vinegar, water (for the sauce) and 1/2 the sesame oil blend (see ingredients). In a second small bowl, combine the mayonnaise, remaining sesame oil blend and a splash of water.

4

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the carrot, zucchini and capsicum until softened, 5-6 minutes. Transfer to a medium bowl and set aside.

5

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. Return the beef and cooked veggies to the pan. Add the hoisin sauce mixture and cook until bubbling, 30 seconds. TIP: Cooking the meat in batches over a high heat helps it stay tender.

6

Divide the garlic rice between bowls. Top with the hoisin beef and veggie mixture. Garnish with the roasted peanuts. Drizzle with the sesame mayo to serve.