
Ginger Beef with Thai Salad and Rice
Ready in 35 minutes
• Serves 2-3
This dish most recently appeared in Classic for Two 4 Night on Sunday, October 14, 2018.
This dish most recently appeared in Classic for Two 4 Night on Sunday, October 14, 2018.
Ingredients
Rice
- 1 cup jasmine rice
- 1½ cups water
Salad
- 1 baby bok choy
- 1 capsicum
- 1 carrot
- Juice of ½ orange
Beef
- 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
Steps
-
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.
-
Make salad Thinly slice bok choy and capsicum and peel carrots into ribbons. Toss in a medium bowl with orange juice and season.
-
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.
-
Add soy sauce, sesame oil and fish sauce and continue cooking a further 1 minute, until nearly evaporated.
-
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 |