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Sticky Asian Beef & Garlic Veggies

Sticky Asian Beef & Garlic Veggies

with Coconut Rice

Family Friendly
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One bite into these sweet and sticky beef strips and you’ll love how they’re crammed with flavour and texture. Round out the meal with coconut rice and garlic veggies for an irresistible Asian-inspired meal.

Allergens:GlutenMolluscs

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

coconut milk

1 packet

basmati rice

1

carrot

1 bag

snow peas

1 clove

garlic

½ knob

ginger

1 sachet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

beef strips

1 bag

coriander

Not included in your delivery

olive oil

¾ cup

water (for the rice)

¼ tsp

salt

3 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tsp

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3125 kJ
Fat22.2 g
of which saturates11.6 g
Carbohydrate83.4 g
of which sugars18.9 g
Dietary Fibre0 g
Protein45 g
Cholesterol0 mg
Sodium1526 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

In a medium saucepan, combine the coconut milk, the water (for the rice) and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas. Finely chop the garlic. Finely grate the ginger.

3

In a medium bowl, combine the ginger, brown sugar, oyster sauce, water (for the sauce) and 1/2 the garlic.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and a splash of water and cook, tossing, until tender, 4-5 minutes. Add the snow peas and cook, tossing, until tender, 2 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper and transfer to a plate.

5

Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, tossing, until browned and cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Add the sauce to the pan and heat until bubbling and reduced, 2-3 minutes.

6

Roughly chop the coriander. Divide the coconut rice between bowls and top with the sticky Asian beef and garlic veggies. Spoon over any excess sauce and garnish with the coriander.