HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Soy Ginger Beef Bowl
Honey-Soy Ginger Beef Bowl

Honey-Soy Ginger Beef Bowl

with Garlic Rice

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Here's a recipe for success: take a bowl of garlic rice, add colourful pan-fried veggies and tender cubes of beef in a sublime soy-honey sauce and finish things off with creamy mayo and a smattering of crispy shallots.


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Preparation Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

6 clove


2 packet

jasmine rice

1 knob


2 unit


1 bag

snow peas

1 bunch

Asian greens

1 unit

long red chilli

1 bag


1 packet

beef rump

1 packet



1 packet

crispy shallots

Not included in your delivery

olive oil

40 g



2.5 cup

water (for the rice)

½ tsp


1 tsp

rice wine vinegar

2 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs


2 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3100 kJ
Fat29.8 g
of which saturates10 g
Carbohydrate79.1 g
of which sugars15.7 g
Dietary Fibre0 g
Protein36.4 g
Cholesterol0 mg
Sodium1190 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and the salt 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 grate the ginger (unpeeled). Slice the carrot (unpeeled) into thin batons, or slice into half-moons if you prefer. Trim the snow peas and slice in half lengthways. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Roughly chop the coriander. Cut the beef rump into 2cm chunks. In a small bowl, combine the mayonnaise and rice wine vinegar.


In a second small bowl, combine the ginger, soy sauce, honey, water (for the sauce), a pinch of pepper and the remaining garlic.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the carrot and cook until just tender, 5 minutes. Add the snow peas and Asian greens and cook until wilted and softened, 3-4 minutes. Transfer to a bowl and cover to keep warm.


Return the frying pan to a high heat and add a drizzle of olive oil. When the oil is hot, add the 1/2 the beef and cook, tossing, for 2-3 minutes or until cooked to your liking. Transfer to a bowl. Repeat with the remaining beef. Return the pan to a medium heat, add the honey-soy mixture and cook, stirring, for 2 minutes. Remove from the heat, add the beef and any resting juices and stir to coat.


Divide the garlic rice between bowls and top with the honey-soy ginger beef and veggies. Sprinkle with the crispy shallots and add a dollop of mayonnaise. Garnish the adults' portions with the coriander and chilli (if using).