Asian-inspired Spiced Beef
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Asian-inspired Spiced Beef

Asian-inspired Spiced Beef

with bell pepper, coriander 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.

Calorie Smart
Total Time20 minutes
Cooking Time25 minutes


Serving amount

1 unit(s)

Bell Pepper

1 unit(s)


5 grams


240 grams

Beef Mince

150 grams

Jasmine Rice

1 sachet(s)

Thai Style Spice Mix

1 unit(s)

Pak Choi

2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Red Thai Style Paste

1 sachet(s)

Beef Stock

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2660 kJ
Energy (kcal)636 kcal
Fat19.7 g
of which saturates8.4 g
Carbohydrate80.5 g
of which sugars16.4 g
Dietary Fiber0 g
Protein33 g
Cholesterol0 mg
Salt4.27 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.


Pot with Lid


Cook the Rice
  • 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).
Get Prepped
  • 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).
Fry the Mince
  • 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 Veg
  • 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.
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.

TIP: Add a splash of water if the mince is too dry.

Finish and Serve
  • Divide your rice between bowls.
  • Top with the Asian-inspired beef.
  • Finish with a sprinkling of the remaining coriander.