Honey-Soy Beef Strips
with Peanut Sauce & Veggies
Nutty, flavoursome and simply delicious, this stir-fry brings together quick-cooking beef strips with a colourful array of veggies. The creamy peanut sauce is the perfect finishing touch on this tasty family meal.
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.
Ingredients
2 packet
jasmine rice
4 clove
garlic
1 packet
beef strips
1 head
broccoli
1 unit
carrot
1 bunch
Asian greens
1 unit
lime
1 unit
long red chilli
1 box
coconut milk
2 packet
Dark Roasted Peanut Butter
(Contains Peanut; May be present: Tree Nuts, Sesame. )
1 packet
crispy shallots
Not included in your delivery
olive oil
2.5 cup
water
¼ cup
soy sauce (for the beef)
(Contains Gluten, Soy;)
1.5 tbs
honey
2 tsp
soy sauce (for the sauce)
(Contains Gluten, Soy;)
2 tsp
brown sugar
Nutritional Values
Utensils
Instructions
Add the water to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all 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 chop the garlic (or use a garlic press). In a medium bowl, place the beef strips, soy sauce (for the beef), honey and 1/2 the garlic. Toss to coat and set aside to marinate. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Slice the lime into wedges. Thinly slice the long red chilli (if using).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli, carrot and then a splash of water and cook until tender, 6-7 minutes. Add the Asian greens and stir through until wilted, 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and cover to keep warm.
While the veggies are cooking, heat a drizzle of olive oil in a second medium saucepan over a medium-high heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the coconut milk, dark roasted peanut butter, soy sauce (for the sauce), brown sugar and a generous squeeze of lime juice. Bring to the boil and stir to combine. Reduce the heat to medium and simmer until slightly thickened, 1 minute. Cover to keep warm and set aside.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, use tongs to pick up 1/3 of the beef strips and allow the excess marinade to drip back into the bowl. Add the beef strips to the pan and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate, wipe out the pan if needed and repeat with the remaining beef strips. Pour the excess marinade into the empty pan and heat until bubbling.
TIP: Cooking the meat in batches over a high heat keeps it tender.
Divide the jasmine rice between bowls and top with the honey-soy beef strips (plus any sauce in the frying pan) and veggies. Spoon over the peanut sauce and sprinkle with the crispy shallots and chilli (if using). Squeeze over the remaining lime wedges to serve.
