Thai-Spiced Beef & Ginger-Coconut Rice
with Crispy Shallots
It's a good thing this Thai dish is quick and easy to make because it smells so amazing as it cooks that it's tempting to eat it straight from the pan! But it's worth the wait, especially for the ginger-coconut rice which has got to be the tastiest accompaniment around.
The quantities provided above are averages only.
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Ingredients
1 knob
ginger
1 tin
coconut milk
1 packet
basmati rice
1 bag
green beans
1
carrot
1 packet
beef strips
50 g
sweet chilli sauce
½
lemon
1 packet
Crispy Shallots
1 head
Asian Greens
1 sachet
Thai Seven Spice Blend
(Contains Milk; )
1 clove
garlic
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ tbs
soy sauce
(Contains Gluten, Soy; )
⅔ cup
water (for the rice)
¼ tsp
salt
2 tbs
water (for the veggies)
Nutrition Values
Utensils
Cooking Steps
Finely grate the ginger. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the ginger until fragrant, 1 minute. Add the coconut milk, water (for the rice) and a pinch of salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim and halve the green beans. Roughly chop the Asian greens. Thinly slice the carrot into rounds. Finely chop the garlic.
In a medium bowl, combine the Thai seven spice blend, a drizzle of olive oil and the salt. Add the beef strips and toss to coat.
When the rice has 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips in batches until browned and cooked through, 2-3 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat. Cook the green beans, carrot and water (for the veggies), tossing, until just tender, 4-6 minutes. Add the Asian greens and garlic and cook, stirring, until just wilted and fragrant, 2-3 minutes. Add the sweet chilli sauce, soy sauce and beef (plus any resting juices) and toss to coat until well combined.
Slice the lemon into wedges. Divide the ginger-coconut rice between bowls. Top with the Thai spiced beef and veggies. Sprinkle with the crispy shallots. Serve with the lemon wedges.