Ginger Beef with Thai Salad and Rice

Ginger Beef with Thai Salad and Rice

Ready in 35 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 14, 2018.



  • 1 cup jasmine rice
  • 1½ cups water


  • 1 baby bok choy
  • 1 capsicum
  • 1 carrot
  • Juice of ½ orange


  • 300g beef mince
  • 1-2 tsp finely grated ginger
  • 1-2 cloves minced garlic
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • ½ Tbsp fish sauce

To Serve

  • 3 Tbsp Thai sauce
  • 1 pack peanuts
  • 1 Tbsp roughly chopped coriander

Have Handy

  • oil
  • salt
  • pepper


  1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  2. Make salad Thinly slice bok choy and capsicum and peel carrots into ribbons. Toss in a medium bowl with orange juice and season.
  3. Cook beef Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook beef for 4-5 minutes, stirring until browned. Add ginger and garlic and cook a further 2 minutes until fragrant.
  4. Add soy sauce, sesame oil and fish sauce and continue cooking a further 1 minute, until nearly evaporated.
  5. Serve rice topped with ginger beef and salad. Drizzle with Thai sauce, sprinkle over peanuts and coriander.

Nutritional Information

Energy 2745 kj
656 kcal
Protein 28.3g
Carbohydrate 51.1g
Fat 38.0g