Thai Beef and Pork

Thai Beef and Pork

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 18, 2018.
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With cucumber rice and chilli vinaigrette

Ingredients

CUCUMBER RICE

  • 70g Japanese brown rice
  • ¾ cup frozen peas
  • ½ Lebanese cucumber
  • ½ carrot

CHILLI VINAIGRETTE

  • ¼-½ chilli, very thinly sliced
  • 40g Thai dressing
  • 1 tablespoon water
  • ½ teaspoon rice wine vinegar
  • ¼ teaspoon sesame oil
  • ¼ teaspoon honey
  • 1½ teaspoons soy sauce
  • 2 teaspoons garlic ginger paste
  • 1 tablespoon coriander, finely chopped
  • 1 tablespoon mint, finely chopped

THAI BEEF AND PORK

  • Spray oil
  • ½ red onion, thinly sliced
  • 250g lean ground beef and pork

TO SERVE

  • ½-1 lettuce, leaves separated for cups
  • 1-2 radishes, cut in half and thinly sliced
  • ¼ capsicum, thinly sliced
  • 1-2 tablespoons coriander, finely chopped
  • ½ pack chopped, roasted peanuts

Steps

  1. Bring a medium pot of salted water to the boil. Prepare ingredients. Cook rice in pot of water for 13 minutes. Add peas and cook for a further 2 minutes, until rice and peas are tender. Drain, rinse under cold water and leave to drain well. While rice cooks, dice cucumber 1cm and grate carrot. Place in a medium bowl and set aside.
  2. Place all chilli vinaigrette ingredients in a small bowl and stir well to combine. Set aside.
  3. Heat a medium, dry fry-pan on medium-high heat. Spray pan with oil and cook onion with a pinch of salt for 3-4 minutes, stirring often, until starting to soften. Add beef and pork to pan and increase heat to high. Cook for 5-6 minutes, breaking up with a wooden spoon as it cooks, until just cooked through. Reduce heat to low-medium, stir through ¼ cup of the chilli vinaigrette and cook for 30-60 seconds, stirring to coat. Season to taste and set aside.
  4. Add remaining vinaigrette to bowl with cucumber and carrot, along with drained rice and peas. Toss well to combine and season to taste.
  5. TO SERVE lay out lettuce leaves onto plates and fill with cucumber rice. Top with Thai beef and pork, sprinkle over radishes, capsicum, coriander and peanuts. Roll cups into cigar shapes to eat. If that’s too messy, simply chop lettuce and serve all elements as a salad.

Nutritional Information

Energy 1840 kj
440 kcal
Protein 36.8g
Carbohydrate 37.2g
Fat 15.0g