Thai Beef with Coconut Rice

Thai Beef with Coconut Rice

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 23, 2019.
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Ingredients

Coconut Rice

  • 2 cups jasmine rice
  • 165ml coconut cream
  • 2 1/2 cups water

Beef

  • 1 pack beef rump steaks
  • 1 pack Thai spices

Slaw

  • 1 pack slaw
  • 1 pack mung bean sprouts
  • 2 Tbsp mayo
  • 1 Tbsp sweet chilli sauce

To Serve

  • 1 pack Thai dressing
  • 1 pack chopped peanuts

Steps

  1. Cook rice Place all rice ingredients in a medium pot with a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for a further 10 minutes. Do not lift lid during cooking.
  2. Prep beef Pat beef dry, toss with Thai spices and a drizzle of oil. Season and set aside.
  3. Make slaw Toss all slaw ingredients in a bowl and season to taste.
  4. Cook beef Heat a drizzle of oil in a fry-pan on medium-high heat. Cook beef for about 2-3 minutes each side for medium (depending on thickness) or until cooked to your liking. Rest, covered. Thinly slice.
  5. Serve coconut rice topped with slaw, beef, a drizzle of Thai dressing and chopped peanuts.

Nutritional Information

Energy 2842 kj
679 kcal
Protein 41.1g
Carbohydrate 49.7g
Fat 34.6g