Asian-inspired Spiced Beef
with bell peppers and pak choi
This spiced beef recipe draws inspiration from an array of different Asian cuisines. Fresh ginger and spices add 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
- Pour 300ml cold salted water (double for 4p) into 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).
- Meanwhile, halve the bell pepper, remove the core and seeds and thinly slice.
- Trim and thinly slice the pak choi widthways.
- Peel and grate the ginger (use a teaspoon to easily scrape away the peel).
- Roughly chop the coriander (stalks and all).
- Place a pan over medium-high heat (without oil).
- Once hot, add the beef mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break it up as it cooks.
- Add the 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 until fragrant, 1 min.
- Add the stock powder along with 75ml 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.
TIP: Add a splash of water if the mince is too dry.
- Divide your rice between bowls.
- Top with the Asian-inspired beef.
- Finish with a sprinkling of the remaining coriander.