Thai Beef Stir-Fry & Makrut Lime Rice
with Roasted Peanuts & Cashews
Enjoy a medley of fragrant flavours in this stir-fry that uses Thai red curry paste for a gentle warming heat. With makrut lime leaves bringing an enticing aroma and roasted nuts for addictive crunch, this is an easy way to enjoy a taste of Thailand at home.
Unfortunately, this week's courgette and Asian greens were in short supply, so we've replaced them with capsicum and baby spinach leaves. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
2 leaves
makrut lime leaves
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 unit
onion
1 unit
courgette
1 unit
carrot
1 bag
baby spinach leaves
½ unit
lime
1 packet
beef strips
½ packet
Thai Red Curry Paste
(Contains Soy; May be present Peanut. )
1 packet
Roasted Peanuts & Cashew Mix
(Contains Peanut, Tree Nuts; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1 packet
water (for the rice)
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
2 tbs
water (for the beef)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). Scrunch up the makrut lime leaves. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Add the makrut lime and 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion. Thinly slice the capsicum into strips. Thinly slice the carrot (unpeeled) into half-moons. Slice the lime (see ingredients list) into wedges.
In a large frying pan or wok, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook until browned, 1-2 minutes. Transfer to a bowl and repeat with remaining beef strips.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Return the frying pan or wok to a medium-high heat with a drizzle of olive oil if needed. Add the onion and cook, stirring occasionally, until just softened, 2-3 minutes. Add the capsicum and carrot and cook, tossing, until softened, 4-5 minutes. Add the baby spinach leaves and remaining garlic to the pan and cook until fragrant, 1 minute.
SPICY: The red curry paste is spicy, use less if you're sensitive to heat. Add the Thai red curry paste (see ingredients list) and the remaining butter to the pan and stir to coat. Cook until fragrant, 1-2 minutes. Add the soy sauce, brown sugar and water (for the beef) and stir to combine. Return the beef strips and any resting juices to the pan and toss to combine until heated through, 1-2 minutes. Add a squeeze of lime juice to taste.
Remove the makrut lime from the jasmine rice. Divide the rice between bowls and top with the Thai beef stir-fry. Garnish with the roasted peanuts and serve with any remaining lime wedges.