Japanese-Style Beef & Veggies
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Japanese-Style Beef & Veggies

Japanese-Style Beef & Veggies

with Rice & Coconut Sweet Chilli Mayo

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.

We’ve replaced the green beans in this recipe with zucchini due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Kid Friendly
Over 30g protein
Quick
Allergens:
Gluten
Soy
Sesame
Egg

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 Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

½

Long Chilli (Optional)

1 clove

garlic

1 bag

celery

1

carrot

1

zucchini

1 packet

ginger paste

1 packet

beef strips

1 packet

japanese-style dressing

(Contains Sesame, Soy;)

1 packet

coconut sweet chilli mayonnaise

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

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or rice wine)

2 tbs

soy sauce

(Contains Gluten, Soy;)

1 tbs

honey

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Nutritional Values

Energy (kJ)3043 kJ
Fat30.1 g
of which saturates4.8 g
Carbohydrate75.7 g
of which sugars15.6 g
Protein37.2 g
Sodium466 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

2
2

• Meanwhile, thinly slice long chilli (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. • Finely chop garlic. Thinly slice celery. Thinly slice carrot and zucchini into half moons. • In a medium bowl, combine garlic, ginger paste, the soy sauce and honey. Add beef strips, tossing to coat. Set aside

3
3

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

4
4

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

TIP: Some like it hot, but if you don’t just hold back on the chilli!