Double Beef Brisket in Black Bean Sauce & Garlic Veggies

Name: Double Beef Brisket in Black Bean Sauce & Garlic Veggies with Steamed Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1.25 cup water (for the rice); 1 packet jasmine rice; 1 packet Asian greens; ½ red onion; 1 carrot; 1 tin sweetcorn; 2 packet slow-cooked beef brisket; 1 packet sweet black bean sauce; ¼ cup water (for the sauce); 1 tsp brown sugar; 1 packet garlic paste; 1 sachet crispy shallots

with Steamed Rice & Crispy Shallots

Get up to $200 off!

This slow-cooked beef brisket is coated in only the best and most flavourful sweet black bean sauce. Pile your bowl high with fragrant rice and some bright veg and you've got a bountiful bowl, ready to devour.

Tags:

Kid Friendly

Allergens:

Sesame

•Soy

•Gluten

•Wheat

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.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 packet

Asian greens

red onion

carrot

1 tin

sweetcorn

2 packet

slow-cooked beef brisket

1 packet

sweet black bean sauce

(Contains: Sesame, Soy, Gluten, Wheat;)

1 packet

garlic paste

1 sachet

crispy shallots

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ cup

water (for the sauce)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)4402 kJ

Calories1052 kcal

Fat44.7 g

of which saturates18.5 g

Carbohydrate94.1 g

of which sugars22 g

Dietary Fibre27 g

Protein73.3 g

Sodium1594 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam so don't peek.

• Meanwhile, roughly chop Asian greens and red onion. • Thinly slice carrot into sticks. • Drain sweetcorn. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • In a small bowl, combine sweet black bean sauce, the water (for the sauce), brown sugar and half the garlic paste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn, until tender and slightly charred, 4-5 minutes. • Add Asian greens and the remaining garlic paste and cook until slightly wilted and fragrant, 1-2 minutes. Transfer to serving bowls, season and cover to keep warm. • Return frying pan to high heat. Cook shredded beef (no need for oil) and red onion, stirring, until heated through and liquid has evaporated, 4-5 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium. Stir in sweet black bean mixture and cook, until bubbling and slightly reduced, 1 minute.