Vietnamese-Style Beef Strips
with Coconut Rice & Pickled Onions
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.
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.
Ingredients
1 box
coconut milk
1 packet
jasmine rice
1 knob
ginger
2 clove
garlic
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 packet
sweet chilli sauce
1 packet
beef strips
½ unit
red onion
1 unit
carrot
1 bag
green beans
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
Not included in your delivery
olive oil
¾ cup
water (for the rice)
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy;)
¼ cup
rice wine vinegar (or white wine vinegar)
¼ cup
water (for the onion)
1 pinch
sugar
Nutritional Values
Utensils
Instructions
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.
