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Thai Recipes
Thai Beef & Snow Pea Stir-Fry

Thai Beef & Snow Pea Stir-Fry

with Basil & Cashews

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This fast Thai-style meal gets its flavour from aromatic basil and a sweet and savoury mix of sweet chilli, soy and vinegar. With hearty cashews and fluffy jasmine rice, this is a delicious combination just waiting for you to dive in!

Allergens:GlutenSoyTree Nuts

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

Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

jasmine rice

1 unit

red onion

1 unit

carrot

1 clove

garlic

1 bag

snow peas

1 punnet

basil

1 tub

sweet chilli sauce

1 packet

beef strips

1 packet

roasted cashews

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

2 tbs

soy sauce

(ContainsGluten, Soy)

2 tsp

rice wine vinegar (or white wine vinegar)

1 tbs

water (for the veggies)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3060 kJ
Fat14.3 g
of which saturates4.3 g
Carbohydrate100 g
of which sugars34.2 g
Protein45.7 g
Sodium1510 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Knife
Small Bowl
Large Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Trim the snow peas and slice in half. Pick the basil leaves and thinly slice. In a small bowl, combine the sweet chilli sauce, soy sauce and rice wine vinegar.

3

When the rice has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add 1/2 the beef strips and season with salt and pepper. Cook for 1-2 minutes, or until browned and cooked through. Transfer to a plate. Repeat with remaining beef strips. TIP: Cooking the meat in batches over a high heat allows it to brown and develop flavour and keeps it tender.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the red onion and carrot and cook for 2-3 minutes or until softened. Add the garlic and cook, stirring, for 1 minute, or until fragrant. Add the snow peas and water (for the veggies) and cook, tossing, for 2-3 minutes or until just tender

5

Add the roasted cashews and sweet chilli mixture to the pan. Cook, stirring regularly, for 1-2 minutes or until combined. Return the beef strips and any resting juices to the pan. Toss through to coat, then remove from the heat

6

Divide the jasmine rice between bowls, top with the Thai beef stir-fry and garnish with the basil.