Ginger beef stir fry

A healthy and sensational stir fry that’s delicious without any guilty feelings.

Ingredients for two people

300 g	beef strips
1	ginger, small knob finely chopped
1	chilli, de-seeded & sliced
2	garlic cloves, sliced
150 g	rice, rinsed
3 tbs	vegetable oil
1 bunch	bok choy, leaves separated & washed
2 tbs	soy sauce
40 g	oyster sauce
2 tsp	sugar
1/2 bunch	coriander, chopped

Hellofresh recipe

For the marinade

Place the beef strips into a bowl, add in the ginger, chilli, garlic, and a dash of oil, and leave to sit for 10 minutes.

For the rice

Place the rice into a pot and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes or until soft. Drain.

For the beef

Heat a wok or pan over high heat and add the vegetable oil. When the oil is smoking hot, add the marinated beef strips to the pan and cook for 2 minutes with a dash of water then remove from the pan. Now add in some more oil along with the bok choy and cook for 1-2 minutes or until the bok choy leaves begin to wilt. Remove the wok from the heat and return the beef along with the soy sauce, oyster sauce and sugar and stir through.

To serve

Divide the rice between bowls and then serve the ginger beef on top along with some fresh coriander.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Spiced tomato penne with feta

This delight will have your tastebuds kicking to the wonderful spectrum of spices!

Ingredients for two people

1/2	red capsicum, sliced lengthways
3 tbs	olive oil
2	garlic cloves, crushed
1/2	red onion, diced
2 tsp	smoked paprika
1 tin	diced tomatoes
250 g	penne pasta
75 g	feta, crumbled

Hellofresh recipe

For the capsicum

Preheat the oven to 200ºC. Chop the top off the capsicum then slice it in half lengthways. Remove the seeds and cut into about 10 slices lengthways. Thoroughly coat the capsicum in the olive oil and season them with salt and pepper. Put the slices on a baking tray and put this in the oven for around 15 minutes.

For the sauce

Add some olive oil to a saucepan over medium heat. Add the garlic and red onion  into the pan and cook for around 1 minute. Add in the diced tomatoes and the smoked paprika, allow it to bubble away on medium heat until the sauce thickens.

The capsicum slices should be nice and crispy now so take them out of the oven and mix them through the tomato sauce gently.

For the pasta

While the sauce is cooking, in a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure the pasta does not stick.

To serve

Toss the pasta sauce through the penne and then divide between bowls and serve with the crumbled feta. Spanish guitar music optional.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au