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Indonesian-Style Beef Strips & Stir-Fry Veggies

Indonesian-Style Beef Strips & Stir-Fry Veggies

with Fried Egg & Peanuts

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Everyone loves a stir-fry, but when you add a rainbow of veggies, sweet-soy beef mince and lots of aromatic flavours, this winner dish becomes even more beloved. With crunchy peanuts and fluffy jasmine rice, this meal is a guaranteed crowd-pleaser.

Allergens:GlutenSoySulphitesSesameEggPeanuts

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1

carrot

1

capsicum

2 clove

garlic

1 packet

kecap manis

(ContainsGluten, Soy, Sulphites)

1 packet

ginger paste

1 packet

sesame oil blend

(ContainsSesame)

1 packet

beef strips

1 packet

crushed peanuts

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

1 bag

green beans

Not included in your delivery

1

olive oil

1.25 cup

water

1 tbs

soy sauce

(ContainsGluten, Soy)

½ tbs

rice wine vinegar

2

eggs

(ContainsEgg)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3996 kJ
Fat31.3 g
of which saturates7.1 g
Carbohydrate112.3 g
of which sugars38.5 g
Protein50 g
Sodium1480 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Add the water to a medium saucepan and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all 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, thinly slice carrot into half-moons. Roughly chop capsicum. Trim green beans then slice into halves. Finely chop garlic.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry capsicum, carrot and green beans until tender, 4-5 minutes. Add 1/2 the garlic. Cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

4

While the veggies are cooking, combine kecap manis, ginger paste, sesame oil blend, the soy sauce, the rice wine vinegar and remaining garlic in a small bowl. Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Add sauce mixture and cook, tossing, until slightly reduced, 1 minute. Transfer to a bowl and cover to keep warm.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

5

Wipe out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, crack eggs into pan and cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes.

6

Divide rice between bowls. Top with Indonesian style beef strips, stir-fry veggies and fried egg. Garnish with crushed peanuts to serve.