Malaysian Satay Beef Brisket Curry

Name: Malaysian Satay Beef Brisket Curry with Rice & Crushed Peanuts
Total time: 25 min
Yield: 2
Cuisine: Malaysisk
Ingredients: 1 packet Basmati Rice; 250 g Slow-Cooked Beef Brisket; 1 packet Crushed Peanuts; 1 packet Baby Spinach Leaves; 1 Zucchini; 1 packet Soy Sauce Mix; 1 Lime; 1 packet Coconut Milk; 1 Carrot; 1 sachet Satay Seasoning; 1 drizzle olive oil; 1.5 cup water (for the rice); ¼ cup water (for the curry)

with Rice & Crushed Peanuts

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Smokey beef brisket that's already been slow-cooked to tender perfection should always be served paired with a rich satay curry and accompanied by a bed of fluffy rice. Together this union of flavours will blow your taste buds away.

Allergens:

Peanuts

•Gluten

•Soy

•Wheat

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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

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

250 g

Slow-Cooked Beef Brisket

1 packet

Crushed Peanuts

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

1 packet

Baby Spinach Leaves

Zucchini

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

Lime

1 packet

Coconut Milk

Carrot

1 sachet

Satay Seasoning

(May be present: Soy.)

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutritional Values

Calories877 kcal

Energy (kJ)3670 kJ

Fat45.3 g

of which saturates24.9 g

Carbohydrate71.1 g

of which sugars8.9 g

Dietary Fibre9.9 g

Protein43.7 g

Cholesterol0 mg

Sodium1410 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, thinly slice carrot and zucchini into half-moons. Slice lime into wedges. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with two forks. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and zucchini, until tender, 4-5 minutes. Transfer to a bowl.

• Return frying pan to high heat and cook shredded beef (no need for oil), stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium then add satay seasoning and cook until fragrant, 1 minute. • Stir in coconut milk, soy sauce mix and the water (for the curry) and simmer, until slightly thickened, 2-3 minutes. • Remove pan from heat and add cooked veggies, baby spinach leaves and a squeeze of lime juice, stirring to combine. Season with salt and pepper to taste.

• Divide rice between bowls. • Top with Malaysian satay beef brisket. • Sprinkle over crushed peanuts. Serve with any remaining lime wedges. Enjoy!