Thai-Spiced Beef Strips & Ginger-Coconut Rice
with Crispy Shallots
It's a good thing this Thai beef 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.
1 packet
basmati rice
1
carrot
1 packet
beef strips
1 packet
Crispy Shallots
1 packet
ginger paste
()
1 bag
baby broccoli
1 tin
coconut milk
1 bunch
Asian Greens
1 clove
garlic
1 sachet
Sweet Soy Seasoning
()
1 packet
sweet chilli sauce
olive oil
20 g
butter
()
½ tbs
soy sauce
()
⅔ cup
water (for the rice)
¼ tsp
salt
2 tbs
water (for the veggies)
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1 minute. • Add coconut milk, water (for the rice) and a pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• Meanwhile, trim baby broccoli and halve lengthways. Roughly chop Asian greens. Thinly slice carrot into rounds. Finely chop garlic. • Slice pork loin steaks into 1cm strips.
• In a medium bowl, combine sweet soy seasoning, a drizzle of olive oil and the salt. Add beef strips and toss to coat.
• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When the oil is hot, cook beef strips in batches, until browned and cooked through, 2-3 minutes. Transfer to a plate.
• Return the frying pan to medium-high heat. Cook baby broccoli, carrot and water (for the veggies), tossing, until just tender, 5-6 minutes. • Add Asian greens and garlic and cook, stirring, until just wilted and fragrant, 2-3 minutes. Add sweet chilli sauce, the soy sauce and beef (plus any resting juices) and toss until well combined.
• Divide ginger-coconut rice between bowls. Top with Thai-spiced beef strips and veggies. • Sprinkle with crispy shallots to serve. Enjoy!