Thai-Style Beef Stir-Fry
with Basmati Rice
This fast Thai-style meal gets its flavour from aromatic garlic and a sweet and savoury mix of sweet chilli, soy and honey. With zesty lime and fluffy basmati rice, this is a delicious combination just waiting for you to dive in!
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Ingredients
2 packet
basmati rice
4 clove
garlic
1 packet
beef strips
2 unit
carrot
2 bunch
Asian Greens
1 bunch
coriander
1 unit
lime
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
sweet chilli sauce
1 unit
capsicum
Not included in your delivery
olive oil
3 cup
water (for the rice)
2 tbs
soy sauce
(Contains Gluten, Soy; )
1.5 tbs
honey
½ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the beef strips, soy sauce, honey and garlic. Toss well to coat and set aside to marinate.
TIP: If you have time, marinate the beef for at least 15 minutes to enhance the flavour and increase tenderness.
Thinly slice the carrot (unpeeled) into matchsticks (or half-moons, if you prefer). Roughly chop the Asian greens. Roughly chop the coriander. Cut the capsicum into 1cm chunks. Zest the lime to get 1 tsp, then juice 1/2 the lime. Slice the remaining lime into wedges. In a small bowl, combine the water (for the sauce), lime juice, lime zest, oyster sauce and sweet chilli sauce. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot and cook, stirring, until tender, 3-4 minutes. Transfer to a plate and set aside.
TIP: Add a splash of water to the pan to help the carrot cook evenly.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/3 of the beef strips and cook, tossing, until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. Return the beef to the pan with the sweet chilli mixture, Asian greens and cooked carrot. Bring to the boil and cook, stirring, until well coated and the Asian greens are tender, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps keep it tender. TIP: If the honey starts to burn in the pan, wipe out with a paper towel.
Divide the basmati rice between bowls and top with the Thai-style beef stir-fry. Garnish the adults' portions with the coriander and serve with the lime wedges.
