Lemongrass Beef & Rice
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Lemongrass Beef & Rice

Lemongrass Beef & Rice

with Hoisin Peanut Sauce & Cucumber Salad

Tags:
Naturally Gluten-Free
Quick
Not Suitable for Coeliacs
Easy Prep
Allergens:
Sesame
Soy
Peanut
Gluten
Wheat

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

basmati rice

1

cucumber

1

beef strips

1

hoisin sauce

(Contains Sesame, Soy;)

1

peanut butter

(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )

1

Ginger Lemongrass Paste

1

mixed salad leaves

1

carrot

1

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

Not included in your delivery

olive oil

water

1

soy sauce mix

(Contains Soy, Gluten, Wheat;)

butter

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Nutritional Values

Energy (kJ)3514 kJ
Calories0 kcal
Fat32.3 g
of which saturates10.7 g
Carbohydrate90.8 g
of which sugars24.1 g
Dietary Fibre0 g
Protein44.8 g
Cholesterol0 mg
Sodium1368 mg
The average adult daily energy intake is 8700 kJ

Instructions

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 and return to saucepan.

2

• Meanwhile, thinly slice cucumber into half-moons. • Grate carrot. • Cut chicken breast into 2cm chunks. • In a small bowl, combine hoisin sauce, peanut butter and the water. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ -----------CCM TEXT------------- • Meanwhile, thinly slice cucumber into half-moons. • Grate carrot. • In a small bowl, combine hoisin sauce, peanut butter and the water.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, and add gingerlemongrass paste and cook, tossing, until fragrant, 1 minute. • Stir in the hoisin peanut mixture, until combined.

TIP: Add a splash of water if the sauce looks too thick. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to beef strips, heat pan as above. When oil is hot, cook beef strips, tossing, in batches, until browned and cooked through, 1-2 minutes. Reduce heat to medium, and return all beef to pan, add ginger lemongrass paste and cook, tossing until fragrant, 1 minute. Continue as above.

-----------CCM TEXT------------- • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing in batches, until browned and cooked through, 1-2 minutes. • Reduce heat to medium, and add ginger lemongrass paste, and cook, tossing, until fragrant, 1 minute. • Stir in the hoisin peanut mixture, until combined.

TIP: Add a splash of water if the sauce looks too thick.

4

• In a medium bowl, combine carrot, cucumber, mixed salad leaves and soy sauce mix. Season to taste. • Add the butter to the saucepan with the rice, stirring to coat. • Divide rice and salad between plates. • Top with hoisin-peanut chicken sauce. • Sprinkle over crushed peanuts to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Top rice with hoisin-peanut beef to serve.

-----------CCM TEXT------------- • In a medium bowl, combine carrot, cucumber, mixed salad leaves and soy sauce mix. Season to taste. • Add the butter to the saucepan with the rice, stirring to coat. • Divide rice and salad between plates. • Top with hoisin-peanut beef sauce. Sprinkle over crushed peanuts to serve. Enjoy!