Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3267 / 781
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil rice
Rinse the jasmine rice. Add the rice, measuredwater and salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
2 Prep vegetables
Meanwhile, de-seed and roughly chop the pepper. Halve the zucchini lengthwise, then slice it into half moons. Trim the sugarsnappeas. Trim and finely slice the spring onion.
3 Fry vegetables
Heat a non-stick pan over a high heat with a drizzle of vegetable oil. Add the pepper, zucchini, sugarsnappeas and half of the springonion (reserve the rest for garnish), and fry with a pinch of salt for 2-3 min until slightly softened. Transfer to a bowl and set aside.
4 Fry beef
Return the pan to a high heat with a second drizzle of oil. Once the pan is hot, add the beefmince and fry for 5 min until well browned. Add the sesameoil, gingergarlicpaste, gochujangpaste(spicy!), soysauce, brownsugar, sesame seeds and 1-2 Tbsp of water. Fry for 2-3 min further until starting to crisp.
Return the vegetables to the pan and cook for a final 1 min, giving everything a good toss. Check the seasoning and add a second pinch of salt, if needed.
Serve the beefmince and vegetablestir-fry over the cooked jasminerice. Garnish with the remaining springonion and a sprinkling of chilliflakes(spicy!).
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