Spiced Hoisin Beef
with Pak Choi, Mangetout and Zesty Rice
This Spiced Hoisin Beef is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
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
1 unit(s)
Pak Choi
80 grams
Mangetout
1 unit(s)
Garlic Clove
½ unit(s)
Lime
150 grams
Basmati Rice
240 grams
British Beef Mince
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
64 grams
Hoisin Sauce
(Contains Soya)
15 grams
Honey
Not included in your delivery
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Beef
Nutritional information
Utensils
Instructions
Trim the pak choi, then thinly slice widthways. Halve the mangetout lengthways.
Peel and grate the garlic (or use a garlic press). Zest and halve the lime (see ingredients for amount).
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Once the mince has browned, lower the heat.
Stir in the garlic, Thai style spice blend (careful, it's hot - add less if you'd prefer things milder) and soy sauce. Add the water for the beef (see pantry for amount), pak choi and mangetout, then stir well.
Simmer, stirring frequently, until the liquid has reduced by half and the mangetout are tender, 4-5 mins.
When the beef and veg are cooked, stir through the hoisin sauce, honey and a squeeze of lime juice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Remove the hoisin beef from the heat, then taste and season with salt, pepper and sugar if needed.
Fluff up the rice with a fork and stir through the lime zest.
Share the zesty rice between your bowls and top with the hoisin beef.
Cut the remaining lime into wedges and serve alongside for squeezing over.
Enjoy!
