Asian-inspired Spiced Beef

Name: Asian-inspired Spiced Beef with bell peppers and pak choi
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Onion; 1 unit(s) Bell Pepper; 1 unit(s) Ginger; 5 grams Coriander; 250 grams Irish Beef Mince; 150 grams Jasmine Rice; 1 sachet(s) Thai Style Spice Mix; 1 unit(s) Pak Choi; 1 unit(s) Lime; 1 sachet(s) Ketjap Manis; 1 sachet(s) Chicken Stock; to taste Water; to taste Salt; to taste Pepper; to taste Oil

with bell peppers and pak choi

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This spiced beef recipe draws inspiration from an array of different Asian cuisines. Ginger and lime add subtle heat and depth of flavour to this simple yet delicious dish.

Tags:

Dairy Free

•Quick

Allergens:

Soya

•Wheat

The quantities provided above are averages only.

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Onion

1 unit(s)

Bell Pepper

1 unit(s)

Ginger

5 grams

Coriander

250 grams

Irish Beef Mince

150 grams

Jasmine Rice

1 sachet(s)

Thai Style Spice Mix

1 unit(s)

Pak Choi

1 unit(s)

Lime

1 sachet(s)

Ketjap Manis

(Contains: Soya, Wheat)

1 sachet(s)

Chicken Stock

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kcal)636 kcal

Energy (kJ)2662 kJ

Fat20.18 g

of which saturates8.69 g

Carbohydrate79.63 g

of which sugars13.41 g

Dietary Fiber0 g

Protein33.42 g

Cholesterol0 mg

Salt1.86 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester

•Sieve

•Grater

•Pot

•Lid

Cooking Steps

PDF

Boil a large pot of salted water for the rice.
Add the rice and cook for 12-15 mins.
Drain in a sieve and pop back in the pot.
Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Halve, peel and thinly slice the onion.
Halve the bell pepper, remove the core and seeds and thinly slice.
Trim and thinly slice the pak choi widthways.
Peel and finely grate the ginger (use a teaspoon to easily scrape away the peel).
Roughly chop the coriander (stalks and all).

Place a medium pan over a medium-high heat (no oil).
Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Add the onion and pepper to the pan with a drizzle of oil if necessary.
Cook until softened, 4-5 mins, stirring occasionally.
Add the Thai spice and ginger and fry for 1 min then add the chicken stock along with 100ml water (double for 4p).
Stir in the pak choi. Simmer until the liquid has reduced by half and the pak choi is tender, 3-4 mins.

While everything cooks, zest and halve the lime.
When the sauce has reduced, stir through the ketjap manis, a squeeze of lime juice and half the coriander.
Remove from the heat, and season to taste with salt and pepper.
Fluff up the rice with a fork and stir through the lime zest.