Thai Beef Meatballs with Panang Sauce

Steps

1. Bring a full kettle to the boil. Cook rice & prep bok choy. Add rice, boiling water measure and a pinch of salt to a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Fold bok choy through cooked rice.
2. Make meatballs. In a large bowl, combine meatball ingredients (except panang sauce) and use a Tbsp measure to roll into balls.
3. Prep salad. In a salad bowl, toss all salad ingredients with a drizzle of olive oil and vinegar. Season to taste.
4. Cook meatballs. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook meatballs, turning, for about 10 minutes, or until just cooked through. Rest. Reserve pan.
5. Cook sauce. Wipe pan clean and return to a medium heat. Add panang sauce and a splash of water and cook for about 2 minutes, until heated through. Season to taste.
6. Serve rice and meatballs topped with sauce and salad.