If you’re a long-time lover of the signature mix of sweet, spicy and salty, then you're going to go nuts for this stir-fry. Combine lightly marinated beef with capsicum, carrot and crisp green beans for a colourful array of flavours and textures.
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.
long red chilli
oyster sauce(ContainsGluten, Molluscs)
sesame oil blend(ContainsSesame)
crushed peanuts(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 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 is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. In a medium bowl, combine the beef strips, remaining garlic and 1/2 the ginger, then drizzle with olive oil. Toss to coat and set aside.
Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the capsicum. Trim and halve the green beans.
In a large wok or frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, in batches, tossing, until browned, 1-2 minutes. Transfer to a plate.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
In a small bowl, combine the oyster sauce, sesame oil blend (see ingredients), soy sauce, honey and water (for the sauce). Return the wok or frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, capsicum and green beans and cook until softened, 5-6 minutes. Add the remaining ginger and cook until fragrant, 1 minute. Add the oyster sauce mixture. Cook, stirring, until slightly thickened, 1-2 minutes. Return the beef strips to the pan and toss together until warmed through.
Thinly slice the long red chilli (if using). Divide the garlic rice and beef stir-fry between bowls. Sprinkle with the crushed peanuts and chilli.