Thai Style Beef Rice Bowl
with Tenderstem Broccoli, Coriander and Rice
This Thai Style Beef Rice Bowl is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Recipe Update: Due to quality issues with green beans, you'll instead receive Tenderstem® broccoli. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
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
150
Basmati Rice
1
Echalion Shallot
2
Garlic Clove
½
Red Chilli
150
Tenderstem Broccoli
240
British Beef Mince
50
Ketjap Manis
(Contains Soya)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Coriander
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the cold 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).
Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Halve the red chilli lengthways, deseed and finely chop.
Chop the tenderstem broccoli into thirds.
Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.
When cooked, transfer to a plate. Keep the pan on high heat.
Add the beef mince to the pan and stir-fry until browned, 5-6 mins.
Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Add the shallot, garlic and as much chilli as you'd like (add less if you'd prefer things milder). Cook until the veg has softened, another 2-3 mins.
Return the broccoli to the pan.
Add the ketjap manis and soy sauce, then stir everything together until piping hot.
Remove the pan from the heat. Add a splash of water if it's a little dry.
Roughly chop the coriander (stalks and all). Mix two thirds of the coriander into the beef.
Fluff up the rice with a fork and share between your bowls.
Top with the beef stir-fry and sprinkle over the remaining coriander.
Enjoy!
