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Thai-Spiced Beef & Veggie Stir-Fry
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Thai-Spiced Beef & Veggie Stir-Fry

Thai-Spiced Beef & Veggie Stir-Fry

with Ginger-Coconut Rice & Peanuts

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
Jordnødder
Schwefeldioxide und Sulfite
Soja
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

1

carrot

1 packet

beef strips

1 packet

sweet chilli sauce

1 packet

roasted peanuts

1 packet

Ginger Lemongrass Paste

1 bag

shredded cabbage mix

1 sachet

Thai seven spice blend

Not included in your delivery

1

olive oil

20 g

butter

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)

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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

1
1

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!

2
2

While the rice is cooking, thinly slice the carrot into rounds.

3
3

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.

4
4

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.

5
5

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.

6
6

Divide the ginger-coconut rice between bowls. Top with the Thai-spiced beef and veggie stir-fry. Sprinkle with the roasted peanuts to serve.

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