Thai-Spiced Beef & Veggie Stir-Fry

Name: Thai-Spiced Beef & Veggie Stir-Fry with Coconut Rice
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet white rice; 1 packet coconut milk; ¾ cup water; 1 zucchini; 1 carrot; 1 packet sweet chilli sauce; 1 packet Ginger Lemongrass Paste; ½ tbs soy sauce; 1 sachet satay seasoning; 1 packet beef strips

with Coconut Rice

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Thanks to a medley of sweet chilli, ginger and lemongrass and our Thai stir-fry spice blend, this dish smells so amazing as it cooks, it's tempting to eat it straight from the pan. But it's worth the short wait, especially when served over fluffy coconut rice, the tastiest accompaniment around.

Tags:

Over 30g protein

Allergens:

Gluten

•Soy

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

white rice

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

1 packet

coconut milk

zucchini

carrot

1 packet

sweet chilli sauce

1 packet

Ginger Lemongrass Paste

1 sachet

satay seasoning

1 packet

beef strips

Not included in your delivery

olive oil

¾ cup

water

½ tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

Energy (kJ)2991 kJ

Calories715 kcal

Fat27.4 g

of which saturates18.9 g

Carbohydrate79.2 g

of which sugars18.2 g

Dietary Fibre3.8 g

Protein37.5 g

Sodium952 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• In a medium saucepan, add coconut milk, the water and a generous pinch of salt. Bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

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

• Meanwhile, slice zucchini into half-moons. Thinly slice carrot into rounds. Set aside. • In a small bowl, combine sweet chilli sauce, ginger-lemongrass paste, the soy sauce and a splash of water. Set aside.

• In a medium bowl, combine Thai stir-fry spice, a pinch of salt and a drizzle of olive oil. • Add beef strips, tossing to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.

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

• Return frying pan to medium-high heat. Cook zucchini and carrot, tossing, until just tender, 3-4 minutes. • In the last minute, add the sweet chilli mixture. Return beef to pan and toss until coated and heated through. Remove pan from heat.