Easy Southeast Asian Beef Bowl

Name: Easy Southeast Asian Beef Bowl with Sautéed Veggies & Sesame Dressing
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 1 sachet vegetable stock powder; 1 packet basmati rice; ½ red onion; ½ long red chilli; 1 packet beef strips; 1 packet sesame dressing; 1 packet roasted peanuts; 1 carrot; 3.5 tbs rice wine vinegar (or white wine vinegar); 1 bag Asian greens; 1 sachet Southeast Asian Spice Blend

with Sautéed Veggies & Sesame Dressing

Up to 180$ + Free Treats / Extras for Life

Toss Southeast Asian-spiced beef strips with crisp and colourful veggies. Serve on a bed of rice, top with quick pickled onion and a drizzle of creamy sesame dressing, and meet your new go-to weeknight dinner!

Allergens:

Eggs

•Gluten

•Sesame

•Soy

•Wheat

•Peanuts

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

vegetable stock powder

1 packet

basmati rice

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

red onion

long red chilli

1 packet

beef strips

1 packet

sesame dressing

(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Soy, Milk, Tree Nuts, Sesame.)

carrot

1 bag

Asian greens

1 sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

3.5 tbs

rice wine vinegar (or white wine vinegar)

Nutritional Values

per serving

Energy (kJ)3176 kJ

Fat28.1 g

of which saturates4.1 g

Carbohydrate76.6 g

of which sugars14.3 g

Protein46.1 g

Sodium1210 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to the pan. Stir in vegetable stock powder and cover to keep warm.

• While rice is cooking, thinly slice red onion (see ingredients). • In a small heatproof bowl, combine onion, rice wine vinegar and a good pinch of sugar and salt. Microwave for 30 second bursts, until softened. Set aside. • Thinly slice carrot into half-moons. Roughly chop Asian greens.

• In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Add beef strips, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a large bowl. Cover to keep warm. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Remove from heat. Season to taste.

• Thinly slice long red chilli (if using). Drain pickled onion. • Divide rice between bowls. Top with sautéed veggies, Southeast Asian beef and pickled onion. • Drizzle with sesame dressing. Sprinkle with chilli and roasted peanuts to serve.