Southeast Asian Double Sweet Chilli Beef & Veggies

Name: Southeast Asian Double Sweet Chilli Beef & Veggies with Coriander & Rice
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1.5 cup water (for the rice); 1 packet Basmati Rice; 1 packet celery; 1 tin sweetcorn; 1 packet Asian greens; ½ lemon; 1 packet sweet chilli sauce; 2 tbs water (for the sauce); 2 packet beef strips; 1 sachet Southeast Asian Spice Blend; 1 packet ginger paste; ½ tbs soy sauce; 1 packet coriander

with Coriander & Rice

Get up to $200 off!

If you’re a fan of the signature mix of sweet, spicy and zingy flavours, then your taste buds will go wild over this delectable combo. Dig into tender beef strips coated in a mouth-watering sweet chilli and Southeast Asian spice blend, plus ginger tossed veg and a bed of fluffy rice, for an unforgettable taste sensation!

Tags:

Kid Friendly

Allergens:

Gluten

•Soy

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

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

1 packet

celery

1 tin

sweetcorn

1 packet

Asian greens

lemon

1 packet

sweet chilli sauce

2 packet

beef strips

1 sachet

Southeast Asian Spice Blend

1 packet

ginger paste

1 packet

coriander

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

2 tbs

water (for the sauce)

½ tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

Energy (kJ)3510 kJ

Calories839 kcal

Fat23.1 g

of which saturates7.3 g

Carbohydrate82.3 g

of which sugars17.7 g

Dietary Fibre11.9 g

Protein67.4 g

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• In a medium saucepan, add the water and bring to the boil. • Add basmati rice, a good pinch of salt and 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!

• While the rice is cooking, finely chop celery. Drain sweetcorn. Roughly chop Asian greens. Slice lemon into wedges. • In a small bowl, combine sweet chilli and water (for the sauce). In a medium bowl, place beef strips, Southeast Asian spice blend and a drizzle of olive oil. Toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add celery and corn and cook, tossing, until softened, 4-5 minutes. Add Asian greens, ginger paste and the soy sauce and cook, tossing, until wilted, 1-2 minutes. Set aside in a bowl and cover to keep warm.

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

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

• Return all beef strips to the pan, remove from the heat and toss through sweet chilli mixture until heated through and well combined.

• Divide rice between bowls. • Top with ginger soy veggies and sweet chilli beef. • Tear over coriander (see ingredients). Serve with lemon wedges. Enjoy!