This dish is all about crispy, sizzling beef strips infused with the nuttiness of sesame seeds. To make sure you’re getting the most out of your dish, really turn your pan up to 11. A scorching hot surface is what your beef strips needs to add a perfect smokiness to all that flavour. Time for melt in your mouth deliciousness!
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/ Serving 5 people
/ Serving 5 people
sesame seeds(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)
long red chilli
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
To prepare the ingredients, rinse the Jasmine rice well. Peel and crush the garlic. Finely slice the spring onions. Peel the carrots and thinly slice on the diagonal. Chop the broccoli into very small florets. Deseed and finely chop the long red chilli.
Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.
Meanwhile, in a medium non-metallic bowl combine the sesame oil, salt-reduced soy sauce, brown sugar, garlic and warm water. Add the beef strips and toss to coat well.
Place the sesame seeds on a small plate. Pick the beef up with tongs and drain any excess liquid back into the bowl and then toss the strips in the sesame seeds to coat well. Reserve the excess marinade.
Heat the vegetable oil in a large wok or frying pan over a high heat. Cook the beef strips in two batches, stir frying for 1-2 minutes or until just browned. Remove from the wok and set aside.
Place the wok back over a high heat. Add the spring onion, carrot and broccoli florets and stir fry for 2-3 minutes. Add the excess marinade from the bowl and a splash of water and stir fry for a further 1-2 minutes. Add the beef strips back to the pan and toss to coat well.
To serve, divide the rice between bowls. Top with the sesame beef stir fry and the fresh long red chilli, if you like.