Sweet & Sticky Asian Beef
with Coconut Rice & Garlic Veggies
There’s something seriously addictive about succulent beef strips coated in a sweet and sticky sauce. Just add fragrant coconut rice and tender, garlic-infused veggies for a meal that's sure to be a new favourite.
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.
Ingredients
1 tin
coconut milk
1 packet
basmati rice
1
carrot
1 bag
green beans
1 clove
garlic
1 packet
ginger paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
beef strips
Not included in your delivery
olive oil
¼ tsp
salt
1 tbs
brown sugar
¾ cup
water (for the rice)
½ tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
In a medium saucepan, combine the coconut milk, the water (for the rice) and the salt and bring to the boil over a high heat. 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. 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!
While the rice is cooking, thinly slice the carrot into half-moons. Trim the green beans. Finely chop the garlic.
In a medium bowl, combine the ginger paste, brown sugar, oyster sauce, the water (for the sauce) and 1/2 the garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and green beans with a splash of water and cook, tossing, until tender, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper. Toss to coat, then set aside on a plate. Cover to keep warm.
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 cook until bubbling and reduced, 2-3 minutes.
TIP: Cooking the beef in batches helps it stay tender.
Divide the coconut rice between bowls. Top with the sticky Asian beef and garlic veggies. Serve topped with a spoonful of extra sauce from the pan.
