Sweet Soy Beef & Ginger-Coconut Rice

Name: Sweet Soy Beef & Ginger-Coconut Rice with Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Crispy Shallots; 1 packet Sweet Chilli Sauce; 250 g Beef Strips; 1 packet Basmati Rice; 1 Baby Broccoli; 1 packet Ginger Paste; 1 Carrot; 1 Asian Greens; 1 packet Sweet Soy Seasoning; 1 packet Coconut Milk; ½ tbs soy sauce; ⅔ cup water (for the rice); 20 g butter; ¼ tsp salt; 1 drizzle olive oil; 2 tbs water (for the veggies)

with Crispy Shallots

4.0(5)

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Calories

652 kcal

Protein

42g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Soy
Milk
Gluten
May contain traces of allergens

it's a good thing this Thai dish is quick and easy to make because it smells so amazing as it cooks that it's tempting to eat it straight from the pan! But it's worth the wait, especially for the ginger-coconut rice which has got to be the tastiest accompaniment around.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Sweet Chilli Sauce

250 g

Beef Strips

1 packet

Basmati Rice

Baby Broccoli

1 packet

Ginger Paste

Carrot

Asian Greens

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

1 packet

Coconut Milk

Not included in your delivery

½ tbs

soy sauce

(Contains: Soy; May be present: Gluten)

⅔ cup

water (for the rice)

20 g

butter

(Contains: Milk; )

¼ tsp

salt

1 drizzle

olive oil

2 tbs

water (for the veggies)

Nutrition Values

Calories652 kcal

Energy (kJ)2730 kJ

Fat26.9 g

of which saturates19.5 g

Carbohydrate88 g

of which sugars19.6 g

Dietary Fibre6.6 g

Protein42 g

Cholesterol49.2 mg

Sodium802 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1 minute. • Add coconut milk, water (for the rice) and a pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the ginger paste starts to spatter!

• Meanwhile, trim baby broccoli and halve lengthways. Roughly chop Asian greens. Thinly slice carrot into rounds. Finely chop garlic. • Discard liquid from beef strip packaging.

• In a medium bowl, combine sweet soy seasoning, a drizzle of olive oil and the salt. Add beef and toss to coat.

• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When the oil is hot, cook beef strips in batches, until browned and cooked through, 2-3 minutes. Transfer to a plate.

• Return the frying pan to medium-high heat. Cook baby broccoli, carrot and water (for the veggies), tossing, until just tender, 5-6 minutes. • Add Asian greens and garlic and cook, stirring, until just wilted and fragrant, 2-3 minutes. Add sweet chilli sauce, the soy sauce and beef (plus any resting juices) and toss until well combined.