Thai-Style Beef
with Peppers, Mangetout and Fluffy Rice
Tonight’s 30-minute recipe is an explosion of fresh flavours and one that you’ll be coming back to time and time again. Stir fried beef mince is combined with sweet red peppers, red onion, fresh ginger, crunchy mangetout, seasoned with our special Thai spice blend, and coated in a glossy ketjap manis marinade. To bring the flavours to life, finish off the dish with a good squeeze of fresh lime and a sprinkling of fresh coriander and serve with steaming bowls of rice.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Beef Mince
1
Bell Pepper
150
Jasmine Rice
1
Chicken Stock Powder
1
Thai Style Spice Blend
(Contains Sesame)
80
Sugar Snap Peas
½
Lime
½
Ginger
1
Red Onion
25
Ketjap Manis
(Contains Soya)
1
Coriander
Not included in your delivery
100
Water for the Beef
300
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the red onion. Halve the red pepper, remove the core and seeds and thinly slice. Peel and finely grate the ginger, roughly chop the coriander (stalks and all). Fill and boil your kettle.
Heat a splash of oil in a frying pan over high heat. Once the pan is hot, add the beef mince and fry until golden brown, 4-5 mins. Break it up with a spoon as it cooks.
Meanwhile, pour the boiling water for the rice (see ingredients for amount) into a saucepan and bring back to the boil. Stir in the rice and 1/4 tsp of salt. Lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, when the mince is browned, lower the heat then add the red onion and red pepper. Cook until softened, 6-8 mins, stirring occasionally. Next add the ginger, Thai spice (be careful it's spicy, add less if you don't like spice!) and the chicken stock powder. Add the water (see ingredients for amount) and stir in the mange tout. Simmer until the liquid has reduced by half and the mangetout are tender, 4-5 mins.
While everything cooks, zest and halve the lime. When the beef is ready stir through the ketjap manis, a squeeze of lime juice and half the coriander. Remove from the heat, taste and add salt and pepper if necessary. Fluff up the rice with a fork and stir through the lime zest. Get ready to serve.
Share the rice between your bowls and serve the beef on top. Finish with a sprinkle of the remaining coriander. Chop the remaining lime into wedges and serve alongside for anyone who likes things extra zesty.
