Ginger Beef Stir-Fry
with Snappy Asparagus
A HelloFresh classic! Tender beef and crisp, springy asparagus are quickly stir-fried with warming ginger and served over fluffy basmati rice. Hoisin sauce adds a touch of sweetness and an incredible umami depth. It’s so sweet and succulent, we’re sure you’ll agree with us that this is a recipe worth visiting again and again.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Beef Sirloin Tips
¾ cup
Basmati Rice
6 ounce
Asparagus
2 clove
Garlic
1 thumb
Ginger
1 jar
Hoisin Sauce Jar
(Contains Soy)
1 tablespoon
Sesame Seeds
2 unit
Scallions
½ ounce
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
1 teaspoon
Vegetable Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring 1½ cups water and a pinch of salt to a boil in a small pot. Trim and discard bottom inch from asparagus, then cut stalks into 2-inch pieces. Mince or grate garlic. Trim and thinly slice scallions. Peel and mince ginger.
Once water is boiling, add rice to pot, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
Meanwhile, whisk together garlic, ginger, soy sauce, 1 TBSP water, and 2 TBSP hoisin sauce (we sent more) in a small bowl.
Heat a drizzle of oil in a large pan over medium-high heat. Pat steak tips dry with a paper towel, then season with salt and pepper. Add to pan and toss until nearly cooked to desired doneness, 2-3 minutes. Remove from pan and set aside. .
Add asparagus and scallions to same pan over medium heat. (TIP: If veggies seem dry, add a drizzle of oil.) Cook until tender but still crunchy, 3-4 minutes, tossing occasionally. Add steak tips and sauce to pan and cook until sauce is thickened and meat reaches desired doneness, 2-3 minutes. Season with salt and pepper.
Fluff rice with a fork. Divide between plates, then top with stir-fry and garnish with sesame seeds.
