Thai Beef and Pork

Thai Beef and Pork

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) 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 red chilli, very thinly sliced
  • 40ml Thai dressing
  • 1 tablespoon water
  • ½ teaspoon rice wine vinegar
  • ¼ teaspoon sesame oil
  • ¼ teaspoon honey
  • 1½ teaspoons soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon finely grated ginger
  • 1 tablespoon coriander, finely chopped
  • 1 tablespoon mint leaves, finely chopped

THAI BEEF AND PORK

  • 1 teaspoon oil, for cooking (or use spray oil)
  • ½ brown onion, thinly sliced
  • 250g lean ground beef and pork

TO SERVE

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

Steps

  1. Bring a medium pot of salted water to the boil. Prepare ingredients.Cook rice in pot of water for about 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 large bowl and set aside.
  2. Combine all chilli vinaigrette ingredients in a small bowl and set aside.
  3. Heat oil in a medium fry-pan on medium-high heat. 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 seconds-1 minute, stirring to coat. Season to taste and set aside.
  4. Add remaining chilli vinaigrette, along with drained rice and peas to large bowl with cucumber and carrot. Toss well to combine and season to taste.
  5. TO SERVE lay two lettuce leaves per person onto each plate and fill with cucumber rice. Top with Thai beef and pork, sprinkle over radishes, capsicum, coriander and peanuts. Roll cups into cigar shapes.

Nutritional Information

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