Thai Beef and Pork

Thai Beef and Pork

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 18, 2018.
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With cucumber rice and chilli vinaigrette

Ingredients

CUCUMBER RICE

  • 150g Japanese brown rice
  • 1 cup frozen peas
  • ½ telegraph cucumber
  • 1 carrot

CHILLI VINAIGRETTE

  • ½-1 red chilli, very thinly sliced
  • 80g Thai dressing
  • 2 tablespoons water
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon sesame oil
  • ½ teaspoon honey
  • 1 tablespoon 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

  • 2 teaspoons oil, for cooking (or use spray oil)
  • 1 brown onion, thinly sliced
  • 500g lean ground beef and pork

TO SERVE

  • 1 lettuce, leaves separated for cups
  • ½ bag radishes, cut in half and thinly sliced
  • ½ capsicum, thinly sliced
  • 2 tablespoons coriander, finely chopped
  • ¾-1 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 about 13 minutes. Add peas and cook for a further 2 minutes, until both are tender. Drain, rinse under cold water and leave to drain well. While rice cooks, dice cucumber 1cm and grate carrot. Add both to a large bowl and set aside.
  2. Place all chilli vinaigrette ingredients in a small bowl. Stir well and set aside.
  3. Heat 1 teaspoon of the oil in a large fry-pan on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, stirring often, until starting to soften. Add remaining oil to pan with beef and pork and increase heat to high. Cook beef and pork, breaking up with a wooden spoon, for 5-6 minutes, until just cooked. Reduce heat to low-medium, stir through ¼ cup of the chilli vinaigrette and cook for 30-60 seconds to coat. Season to taste and set aside.
  4. Reserve 2 tablespoons of the chilli vinaigrette for serving. Add remaining vinaigrette, along with drained rice and peas to bowl with cucumber and carrot. 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 and drizzle over remaining chilli vinaigrette. Sprinkle over radishes, capsicum, coriander and peanuts. Roll cups into cigar shapes to eat.

Nutritional Information

Energy 1863 kj
445 kcal
Protein 36.5g
Carbohydrate 40.9g
Fat 14.4g