HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Beef Stir Fry
Hoisin Beef Stir-Fry

Hoisin Beef Stir-Fry

with Garlic Rice, Pickled Cucumber & Peanuts

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Who doesn’t love a stir-fry? If you’re a long-time lover of the signature mix of sweet and salty, then you're going to love this aromatic stir-fry. With lightly marinated beef teamed with seasonal cucumber and capsicum, the saying rings true; variety really is the spice of life.


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

jasmine rice







1 bag


1 packet

beef strips

1 sachet

Southeast Asian Spice Blend

1 packet

garlic aioli


1 packet

hoisin sauce

(ContainsSoy, Sesame)

1 packet

crushed peanuts

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

Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp

salt (for the rice)

3 tbs

rice wine vinegar

3 tbs

water (for the pickle)

1 tsp


1 tsp

salt (for the pickle)

½ tsp

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4148 kJ
Fat43.2 g
of which saturates10.1 g
Carbohydrate96.7 g
of which sugars31.8 g
Dietary Fibre0 g
Protein49.1 g
Cholesterol0 mg
Sodium2308 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt (for the rice), 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 has absorbed, 10-15 minutes.

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


While the rice is cooking, thinly slice the cucumber into rounds. In a small bowl, add the rice wine vinegar, sugar and salt (for the pickle). Add the cucumber and stir to dissolve in the pickling liquid. Add enough water to cover the cucumber, then toss to coat and set aside until serving.


Thinly slice the capsicum. Grate the carrot (unpeeled). In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Season with salt and pepper. Add the beef strips and toss to coat. In a small bowl, combine the garlic aioli with the soy sauce. Set aside.


In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, tossing occasionally, until browned and just cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the capsicum and carrot until softened, 3-4 minutes. Return the beef strips and any resting juices to the pan. Add a tablespoon of the pickling liquid and cook until sticky, 1-2 minutes. Season with pepper.


Roughly chop the coriander. Drain the cucumber. Divide the garlic rice between bowls and top with the hoisin beef stir-fry. Sprinkle with the crushed peanuts and coriander. Serve with the pickled cucumber and soy and garlic aioli.