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Sticky Asian Beef Stir-Fry

Sticky Asian Beef Stir-Fry

with Garlic Rice

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Umami-rich oyster sauce, aromatic ginger and zesty lime. This stir-fry brings together quick-cooking beef strips with a colourful array of veggies and a genius combination of Asian flavours. What's not to love?

Allergens:MilkGlutenSoySulphitesMolluscs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 clove

garlic

1 packet

jasmine rice

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

1 packet

beef strips

1

capsicum

1

carrot

1 bag

coriander

1 knob

ginger

½

lime

1 packet

kecap manis

(ContainsGluten, Soy, Sulphites)

1 sachet

oyster sauce

(ContainsGluten, Molluscs)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

2 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

2 tsp

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3314 kJ
Fat17.4 g
of which saturates7.6 g
Carbohydrate108.9 g
of which sugars39.2 g
Dietary Fiber0 g
Protein44.5 g
Cholesterol0 mg
Sodium2343 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes.

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

2

While the rice is cooking, combine the beef strips and soy sauce in a medium bowl. Set aside.

3

Cut the capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the coriander. Finely grate the ginger. Zest the lime to get a good pinch, then slice into wedges. In a small bowl, combine the kecap manis, oyster sauce, brown sugar, water (for the sauce), lime zest and a generous squeeze of lime juice. Set aside.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef, in batches, until browned, 1-2 minutes. Transfer to a plate.

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

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and carrot and cook until just tender, 4-5 minutes. Add the ginger, remaining garlic and a drizzle of olive oil and cook until fragrant, 1 minute. Return the beef strips to the pan and add the kecap-oyster mixture. Cook, tossing, until heated through and well combined, 1 minute. Remove from the heat.

6

Divide the garlic rice between bowls. Top with the sticky Asian beef stir-fry and garnish with the coriander. Serve with any remaining lime wedges.