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Garlic Beef & Veggie Stir-Fry

Garlic Beef & Veggie Stir-Fry

with Garlic Rice & Crushed Peanuts

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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.

Allergens:MilkGlutenMolluscsSesameSoyPeanuts

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

4 clove

garlic

1 packet

jasmine rice

1 knob

ginger

1 packet

beef strips

1 unit

carrot

1 unit

capsicum

1 bag

green beans

½ sachet

long red chilli

1 sachet

oyster sauce

(ContainsGluten, Molluscs)

½ packet

sesame oil blend

(ContainsSesame)

1 packet

crushed peanuts

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

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

2 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

honey

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3405 kJ
Fat26.7 g
of which saturates8.8 g
Carbohydrate93.3 g
of which sugars25.9 g
Dietary Fibre0 g
Protein45.1 g
Cholesterol0 mg
Sodium2942 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Large Non-Stick 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 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!

2

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.

3

Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the capsicum. Trim and halve the green beans.

4

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.

5

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.

6

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.