Japanese-Style Beef & Veggies

Name: Japanese-Style Beef & Veggies with Rice & Coconut Sweet Chilli Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1.25 cup water (for the rice); 1 packet jasmine rice; 1 clove garlic; 1 packet ginger paste; 1 tbs honey; 1 packet beef strips; 1 packet celery; 1 carrot; 1 bag green beans; 1 packet coconut sweet chilli mayonnaise; ½ Long Chilli; ¼ cup vinegar (white wine or rice wine); 2 tbs soy sauce (or gluten-free tamari soy sauce); 1 packet Japanese dressing

with Rice & Coconut Sweet Chilli Mayo

Get up to $200 off!

Full of flavour, texture and colour, this is how dinner should always be done! From the succulent seared beef to the bright green beans and the kick of the chilli, every bite will have you wanting more.

Allergens:

Eggs

•Soy

•Gluten

•Sesame

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 clove

garlic

1 packet

ginger paste

1 packet

beef strips

1 packet

celery

carrot

1 bag

green beans

1 packet

coconut sweet chilli mayonnaise

(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)

Long Chilli

1 packet

Japanese dressing

(Contains: Soy, Sesame;)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tbs

honey

¼ cup

vinegar (white wine or rice wine)

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

Energy (kJ)3193 kJ

Fat30.5 g

of which saturates5 g

Carbohydrate80.7 g

of which sugars17.4 g

Protein38.6 g

Sodium1117 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Thinly slice long chilli (see ingredients/if using). • In a small bowl, combine the vinegar and a generous pinch of sugar and salt. • Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside.

• 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 the pan from heat and keep covered until 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!

• Meanwhile, finely chop garlic. • In a medium bowl, combine garlic, ginger paste, the soy sauce and the honey. Add beef strips, tossing to coat. Set aside. • Thinly slice celery. Thinly slice carrot into half moons. Trim and halve green beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook celery, carrot and green beans until tender, 4-5 minutes. • Transfer veggies to a second medium bowl. Add Japanese dressing, tossing to coat.

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, in batches (shake off any excess marinade as you go), until browned, 1-2 minutes.

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

• Drain pickled chilli. • Divide rice between bowls. Top with Japanese beef and veggies. • Serve with a spoonful of pickled chilli and a dollop of coconut sweet chilli mayonnaise. Enjoy!