Asian Beef Strips & Veggie Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Asian Beef Strips & Veggie Stir-Fry

Asian Beef Strips & Veggie Stir-Fry

with Ginger Rice

A zap of ginger, a splash of plant-based mushroom sauce and for the final ingredient in our flavour potion, a good swig of sweet chilli sauce. Sit back and watch as a delicious dinner comes to life before your eyes, with this beef and veggie stir-fry being irresistible to anyone who takes a bite.

Tags:
Over 30g protein
Allergens:
Soy

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Ginger Paste

1 packet

jasmine rice

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

1 packet

green beans

1

carrot

1

Capsicum

1 packet

sweet chilli sauce

1 packet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

1 packet

garlic paste

1 packet

beef strips

pinch

chilli flakes

Not included in your delivery

olive oil

20 g

plant-based butter

1.25 cup

water

1 tsp

vinegar (white wine or rice wine)

sideBannerName

Nutritional Values

Energy (kJ)2842 kJ
Calories679 kcal
Fat17.8 g
of which saturates5.9 g
Carbohydrate89 g
of which sugars24.5 g
Dietary Fibre23.9 g
Protein39 g
Sodium1245 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Large Frying Pan

Instructions

1
1

• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove 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!

2
2

• Meanwhile, trim and halve green beans. • Cut carrot into thin sticks. • Thinly slice capsicum. • Discard any liquid from beef strips packaging. • In a small bowl, combine sweet chilli sauce, plant-based Asian mushroom sauce and the vinegar.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, capsicum and carrot, tossing regularly, until tender, 4-5 minutes. • Add garlic paste and cook, until fragrant, 1 minute. Transfer to a bowl.

4
4

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.

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

5
5

• Add sauce mixture, cooked veggies and a splash of water to the pan. Stir until combined.

6
6

• Divide ginger rice between bowls. • Top with beef strips and veggie stir-fry. • Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!