Chef Brain: Episode 8 Rapid vs. Rapid

February 15, 2018
by Rebecca Down Eat

    Time is their enemy. Who’s 20-minute recipe will be the hero?

    To celebrate the recent launch of our Rapid Box, in this week’s episode of Chef Brain Patrick and Mimi went head to head to create a 20-minute recipe out of just five ingredients: beef strips, chow mein paste, sweet potato, lime and garlic.

    From the best way to squeeze your lime (Mimi’s technique is quite something…) to the secret behind restaurant-quality burgers, this week’s episode is packed with tips and ideas that’ll turn your twenty minutes in the kitchen into a walk in the park.

    Patrick’s Chow Mein Sloppy Joe Burgers


    • Beef strips
    • Chow Mein Paste
    • Sweet Potato
    • Garlic Paste
    • Lime
    • Black Beans
    • Coriander
    • Egg


    1. Cubed sweet potato into matchsticks and deep fry in peanut oil until crispy, then drain and sprinkle with salt.
    2. Meanwhile, chop up the beef extra fine and mix it with chow mein sauce and a bit of garlic and beaten egg.
    3. Form into a patty and gently fry.
    4. Place cheese on top then put water in the pan with a lid on top to melt the cheese.
    5. Mix creme fraiche with lime zest and juice. Serve!

    Mimi’s Beef Chow Mein Hash


    • Beef strips
    • Chow Mein Paste
    • Sweet Potato
    • Garlic Paste
    • Lime
    • Brioche Buns
    • Creme Fraiche
    • Cheddar


    1. Preheat the oven to 250 degrees. Pop the sweet potatoes on a baking tray and roast in your oven until soft, 15 mins.
    2. Meanwhile, finely chop the coriander and zest the lime. Drain and rinse the black beans in a colander.
    3. Heat a drizzle of oil in a frying pan on medium high heat. Season with beef strips with salt and pepper, and once the pan is hot, add the beef strips. Stir fry until browned on the outside, 4-5 mins. Remove to a plate to rest for a couple of mins.
    4. Put your empty pan back on medium high heat. Add the chow mein paste, easy garlic and black beans. Add a splash of water and cook for 2-3 mins.
    5. Once cooked, add the cooked sweet potato to the pan, stir together and coat in the mix.
    6. Add the beef strips back in. Stir fry until everything is piping hot and nicely combined.
    7. Stir through half the coriander and squeeze in the lime juice. Taste and add salt and pepper if you feel it needs it.
    8. Spoon your mixture into bowls. Fry your eggs and place them on top. Sprinkle over the remaining coriander, serve with a wedge of lime and enjoy!

    TIP #1: To chop meat, place a hand on top of the knife and use a pivot point.

    TIP #2: Use very hot oil to brown chopped meat.

    TIP #3: Save time with pre-chopped garlic, preferably from HelloFresh’s Rapid Box

    TIP #4: Cook a tiny portion of meat first to test the seasoning.

    TIP #5A: Roll a whole lime before cutting it to get the most juice from it.

    TIP #5B: Bite the lime, if you dare.

    TIP #6: Cook burgers better by placing an indentation in the patty.

    TIP #7: Steam and cover burgers to melt cheese on top.

    TIP #8: People love double dairy.

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