Easy Vietnamese Caramelised Beef

Name: Easy Vietnamese Caramelised Beef with Rice, Rainbow Slaw & Mayo
Total time: 20 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 1 packet white rice; 1.25 cup water (for the rice); 2 clove garlic; drizzle vinegar (white wine or rice wine); 1 packet slaw mix; 1 packet oyster sauce; 1 packet ginger paste; 1.5 tsp brown sugar; 1 tbs soy sauce; 2 tbs water (for the sauce); 1 packet beef mince; 1 packet mayonnaise; 1 packet mint

with Rice, Rainbow Slaw & Mayo

Get up to $200 off!

This bountiful bowl has ‘new favourite’ written all over it! The oyster sauce and ginger paste are the key ingredients, giving a delicious flavour kick to the beef mince. With a crunchy rainbow slaw, rice and a dollop of aioli to top things off, you’ll happily devour this dish with speed.

Tags:

Kid Friendly

Allergens:

Gluten

•Mollusc

•Wheat

•Soja

•Egg

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 Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

white rice

2 clove

garlic

1 packet

slaw mix

1 packet

oyster sauce

1 packet

ginger paste

1 packet

beef mince

1 packet

mayonnaise

1 packet

mint

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

drizzle

vinegar (white wine or rice wine)

1.5 tsp

brown sugar

1 tbs

soy sauce

2 tbs

water (for the sauce)

Nutritional Values

Energy (kJ)3622 kJ

Calories866 kcal

Fat42.6 g

of which saturates9.6 g

Carbohydrate81 g

of which sugars16.2 g

Dietary Fibre6 g

Protein39.8 g

Sodium1909 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Rinse and drain white rice. • Add the water (for the rice) to a medium saucepan and bring to the boil. • Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all 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, finely chop garlic. • In a large bowl, combine a drizzle of the vinegar and olive oil. Season with salt and pepper. Add slaw mix. Toss to combine and set aside. • In a small bowl, combine oyster sauce, ginger paste, garlic, the brown sugar, soy sauce and water (for the sauce).

Little cooks: Take the lead by tossing the slaw and combining the ingredients for the sauce mixture!

• Heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Stir in oyster sauce mixture, then cook until combined, 1 minute. Season with pepper.

• Divide rice between bowls. • Top with Vietnamese caramelised beef and rainbow slaw. • Top with a dollop of mayonnaise and tear over mint to serve. Enjoy!

Little cooks: Add the finishing touch by dolloping the mayonnaise and tearing over the mint!