Sweet & Sticky Asian Beef

Name: Sweet & Sticky Asian Beef with Coconut Rice & Garlic Veggies
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Basmati Rice; 250 g Beef Strips; 1 Garlic; 1 packet Baby Spinach Leaves; 1 Broccoli; 1 packet Oyster Sauce; 1 packet Ginger Paste; 1 packet Coconut Milk; 1 Carrot

with Coconut Rice & Garlic Veggies

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There’s something seriously addictive about succulent beef strips coated in this sweet and sticky sauce, which has a touch of zing from the addition of ginger. Just add fragrant coconut rice and tender veg for a meal that's sure to be a new favourite.

Allergens:

Gluten

•Molluscs

•Wheat

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 Time35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

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

250 g

Beef Strips

Garlic

1 packet

Baby Spinach Leaves

Broccoli

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

Ginger Paste

1 packet

Coconut Milk

Carrot

Nutritional Values

Calories690 kcal

Energy (kJ)2890 kJ

Fat24.5 g

of which saturates18.3 g

Carbohydrate72.3 g

of which sugars10.9 g

Dietary Fibre10.9 g

Protein44.1 g

Sodium1370 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• In a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt, then bring to the boil. Add basmati rice. Stir, cover with a lid and reduce 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 carrot into half-moons. • Roughly chop broccoli (including the stalk!) into small florets. • Finely chop garlic.

• In a medium bowl, combine ginger paste, the brown sugar, oyster sauce, water (for the sauce) and half the garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and broccoli with a splash of water, tossing, until tender, 6-7 minutes. Add remaining garlic and cook until fragrant, 1-2 minutes. • Add baby spinach leaves and stir until wilted, 1 minute. Season with salt and pepper. Toss to coat, then transfer to a plate and cover to keep warm.

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

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

• Divide coconut rice between bowls. • Top with sweet and sticky Asian beef and garlic veggies. • Spoon over any extra sauce from the pan to serve. Enjoy!