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Asian-inspired Spiced Beef
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Asian-inspired Spiced Beef

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.

Total Time30 minutes
Cooking Time25 minutes


Serving amount

1 unit(s)


1 unit(s)

Bell Pepper

1 unit(s)


5 grams


250 grams

Beef Mince

150 grams

Jasmine Rice

1 sachet(s)

Thai Style Spice Mix

1 unit(s)

Pak Choi

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Beef Stock

1 sachet(s)

Red Thai Style Paste

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)649 kcal
Energy (kJ)2716 kJ
Fat20.3 g
of which saturates8.8 g
Carbohydrate80.6 g
of which sugars13.9 g
Dietary Fiber0 g
Protein34 g
Cholesterol0 mg
Salt3.82 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.




Cook the Rice
  • 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.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
  • Meanwhile, halve, peel and thinly slice the onion.
  • Halve the bell pepper, remove the core and seeds and thinly slice.
  • Trim the pak choi and thinly slice leaves widthways.
  • Peel and finely grate the ginger (use a teaspoon to easily scrape away the peel). 
  • Roughly chop the coriander (stalks and all).
Fry the Mince
  • 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. IMPORTANT: Wash your hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Add the Veg
  • Add the onion and pepper to the pan with a drizzle of oil if necessary.
  • Cook until softened, stirring occasionally, 4-5 mins.
  • 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.
Season the Sauce
  • 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.
Finish and Serve
  • Share the rice between bowls and top with the Asian-inspired beef.
  • Finish with a sprinkling of the remaining coriander.