HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChinese Garlic Ginger Beef
Chinese Garlic-Ginger Beef

Chinese Garlic-Ginger Beef

with Sweetcorn Fried Rice

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There are few things as easily assembled and uniquely satisfying as fried rice. We’re taking it back to basics with this traditional dish and topping it off with garlic and ginger infused beef.

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

1 knob


1 clove


1 packet

beef rump

1 tin


1 unit


1 unit


1 bunch

spring onions

1 cube

beef stock

1 pinch

chilli flakes

Not included in your delivery

olive oil

1.25 cup


2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs


1 unit


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2280 kJ
Fat11.2 g
of which saturates4 g
Carbohydrate63.3 g
of which sugars14.3 g
Dietary Fibre0 g
Protein44.6 g
Cholesterol0 mg
Sodium1920 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water and jasmine rice to the boil over a high heat. Crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, uncovered, until the rice is almost tender, 10 minutes. Drain and set aside, uncovered, until step 4. TIP: We are parcooking the rice so it doesn't become gluggy later!


While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, 1/2 the garlic, 1/2 the soy sauce and the honey. Season with a pinch of salt and pepper. Slice the beef rump into 2cm chunks, add to the garlic-ginger mixture and toss to coat.


Drain the sweetcorn. Finely chop the carrot (unpeeled), or grate if you'd prefer. Finely chop the capsicum. Thinly slice the spring onion.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the sweetcorn, carrot, capsicum and 1/2 the spring onion and cook until just tender, 5 minutes. Add the rice and remaining garlic and stir to combine. Push the rice to one side of the frying pan and add a drizzle of olive oil. Crack in the egg and cook for 30 seconds, then scramble with a spoon and stir through the rice. Add the remaining soy sauce and mix through. Transfer to a large bowl and cover to keep warm.


Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Using tongs, pick up the beef and let the excess marinade drip back into the bowl, then add to the pan and cook, tossing, until just cooked through, 2 minutes. Pour in any garlic-ginger mixture from the bowl and cook until bubbling, 30 seconds.


Divide the sweetcorn fried rice between bowls and top with the Chinese garlic-ginger beef and any sauce from the pan. Sprinkle with the chilli flakes (if using) and the remaining spring onion. Tip: For the low-calorie option, serve with 3/4 of the rice.