In this textural, Asian-inspired dish, the ginger marinade adds a subtle warmth and sweetness to juicy beef strips, which the fluffy garlic rice happily welcomes. A jammy fried egg brings everything together beautifully.
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shredded cabbage mix
crushed peanuts(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
white wine vinegar
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and the water is absorbed, 10 minutes.
• While the rice is cooking, grate carrot. Roughly chop cucumber. • In a small bowl, combine ginger paste, the soy sauce and the brown sugar. Season with pepper. Set aside. • In a medium bowl, combine carrot, cucumber, shredded cabbage mix, mayonnaise and a drizzle of olive oil and white wine vinegar. Toss to combine. Season to taste, then set aside.
Little cooks: Help combine the ingredients for the marinade and the slaw!
• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, crack eggs into pan. Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes. Transfer to a plate and cover to keep warm. • Wipe out frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Add soy-ginger mixture, then return cooked beef to pan and cook, tossing, until bubbling, 1 minute.
• Divide garlic rice between plates or bowls. Top with soy-ginger beef, cucumber slaw and fried egg. • Sprinkle with crushed peanuts to serve.
Little cooks: Show them how it's done and help plate up!