Asian-inspired Spiced Beef
with bell peppers and pak choi
This spiced beef recipe draws inspiration from an array of different Asian cuisines. Ginger adds subtle heat and depth of flavour to this simple yet delicious dish.
Thai Style Spice Mix
(Contains Soya, Wheat)
Red Thai Style Paste
Not included in your delivery
- Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 12 mins, then remove the pot from the heat (still covered).
- Leave to the side for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, 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 medium-high heat (without 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.
- Add the beef stock powder 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.
- When the liquid has reduced, stir through the red Thai paste, ketjap manis and half the coriander.
- Remove from the heat and season to taste with salt and pepper.
- Fluff up the rice with a fork.
- Share the rice between bowls and serve the beef on top.
- Finish with a sprinkle of the remaining coriander.