HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVietnamese Style Beef Strips
Vietnamese-Style Beef Strips

Vietnamese-Style Beef Strips

with Coconut Rice & Pickled Onions

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Aromatic ginger and coconut rice bring flavour to quick-cooking beef strips in this stir-fry. Add colourful veggies and zingy pickled onion for a combination that turns a simple weeknight dinner into a feast of flavours.


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 box

coconut milk

1 packet

jasmine rice

1 knob


2 clove


1 packet

fish sauce & rice vinegar mix


1 packet

sweet chilli sauce

1 packet

beef strips

½ unit

red onion

1 unit


1 bag

green beans

1 packet

roasted peanuts

(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)

Not included in your delivery

olive oil

¾ cup

water (for the rice)

¼ tsp


1 tbs

soy sauce

(ContainsGluten, Soy)

¼ cup

rice wine vinegar (or white wine vinegar)

¼ cup

water (for the onion)

1 pinch


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3594 kJ
Fat33 g
of which saturates19 g
Carbohydrate87 g
of which sugars22.3 g
Dietary Fibre0 g
Protein49 g
Cholesterol0 mg
Sodium1581 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a high heat. 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 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, finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, fish sauce & rice vinegar mix, soy sauce and sweet chilli sauce. Add the beef strips and toss to coat. Set aside to marinate.


Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the onion) and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.


Thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and slice into thirds. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, green beans and a dash of water and cook until softened, 4-5 minutes. Season with salt and pepper and transfer to a large bowl. Cover to keep warm.


Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, use tongs to add the beef strips in batches, keeping the excess marinade in the bowl. Cook until just browned, 1-2 minutes. Transfer to the bowl with the veggies. Add any leftover marinade to the empty frying pan and bring to a simmer. Remove from the heat.


Drain the pickled onion. Divide the coconut rice between bowls and top with the Vietnamese-style beef strips and veggies. Spoon over any sauce from the pan and garnish with the pickled onions and roasted peanuts.