Thai-Spiced Beef & Veggie Stir-Fry

Name: Thai-Spiced Beef & Veggie Stir-Fry with Ginger-Coconut Rice & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 20 g butter; 1 tin coconut milk; 1 packet basmati rice; 1 carrot; 1 packet beef strips; 1 packet sweet chilli sauce; 1 packet roasted peanuts; 1 packet Ginger Lemongrass Paste; ¼ tsp salt; 1 bag shredded cabbage mix; ¾ cup water (for the rice); 1 sachet Thai seven spice blend; 2 tbs water (for the veggies); 2 tsp soy sauce (or gluten-free tamari soy sauce)

with Ginger-Coconut Rice & Peanuts

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It's a good thing this Thai dish is quick and easy to make, because it smells so amazing as it cooks that it's tempting to eat it straight from the pan! But it's worth the wait, especially for the ginger-coconut rice which has got to be the tastiest accompaniment around.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Peanuts

•Sulphites

•Soy

•Gluten

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 Time

DifficultyEasy

Ingredients

Serving amount

1 tin

coconut milk

1 packet

basmati rice

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

carrot

1 packet

beef strips

1 packet

sweet chilli sauce

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Soy, Tree Nuts, Milk, Sesame.)

1 packet

Ginger Lemongrass Paste

1 bag

shredded cabbage mix

1 sachet

Thai seven spice blend

(Contains: Sulphites;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

¼ tsp

salt

¾ cup

water (for the rice)

2 tbs

water (for the veggies)

2 tsp

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

Energy (kJ)3886 kJ

Fat44.1 g

of which saturates22.6 g

Carbohydrate87.1 g

of which sugars20 g

Protein42.6 g

Sodium1246 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, melt the butter over a medium heat. Add the ginger lemongrass paste and cook until fragrant, 1 minute. Add the coconut milk, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. 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 rounds.

In a medium bowl, combine the Thai seven spice blend, the salt and a drizzle of olive oil. Add the beef strips, tossing to coat.

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

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

Return the frying pan to a medium-high heat. Cook the carrot and the water (for the veggies), tossing, until just tender, 3-4 minutes. Add the shredded cabbage mix and cook until slightly softened, 2 minutes. In the last minute of cook time, add the sweet chilli sauce, soy sauce. Return the beef strips to the pan and toss until coated and heated through.