Thai Style Beef Bowl
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Thai Style Beef Bowl

Thai Style Beef Bowl

with Mangetout and Zesty Rice

This Thai Style Beef Bowl 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.

Tags:
Family Friendly
•Spicy
Allergens:
Sesame
•Soya

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount
Red Onion

1

Red Onion

Ginger

½

Ginger

British Beef Mince

240

British Beef Mince

Jasmine Rice

150

Jasmine Rice

Thai Style Spice Blend

1

Thai Style Spice Blend

(Contains Sesame)

Chicken Stock Paste

10

Chicken Stock Paste

Mangetout

150

Mangetout

Lime

½

Lime

Ketjap Manis

25

Ketjap Manis

(Contains Soya)

Not included in your delivery

Water for the Rice

300

Water for the Rice

Water for the Beef

100

Water for the Beef

Tomato Ketchup

1

Tomato Ketchup

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Nutritional information

Energy (kcal)659 kcal
Energy (kJ)2756 kJ
Fat20.9 g
of which saturates8.7 g
Carbohydrate84.9 g
of which sugars17.4 g
Protein36.6 g
Salt2.29 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater
•Pan
•Medium Saucepan
•Lid
•Zester

Instructions

Get Prepped
1

Halve, peel and thinly slice the red onion.

Peel and grate the ginger. TIP: Use a teaspoon to easily scrape away the peel.

Fry the Mince
2

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Rice Time
3

While the beef cooks, 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).

Add the Flavour
4

Once the mince is browned, drain and discard any excess fat. Lower the heat, then add the onion to the pan. Cook until softened, 5-6 mins, stirring occasionally.

Stir in the ginger, Thai style spice blend (careful, it's hot - add less if you'd prefer things milder) and chicken stock paste, then add the water for the beef (see pantry for amount) and mangetout.

Simmer until the liquid has reduced by half and the mangetout are tender, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Combine and Stir
5

While everything cooks, zest and halve the lime (see ingredients for amount).

When the beef is ready, stir through the ketjap manis, a squeeze of lime juice and ketchup (see pantry for amount). Remove from the heat, taste and add salt and pepper if needed.

Fluff up the rice with a fork and stir through the lime zest.

Serve
6

Share the zesty rice between your bowls and top with the beef stir-fry.

Cut the remaining lime into wedges and serve alongside for squeezing over.

Enjoy!