[Easy] NZ Mild Ginger & Coconut Beef
with Greens & Garlic Rice
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
250 g
Beef Strips
1 packet
Green Beans
3
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Ginger Lemongrass Paste
1
Lime
1 packet
Coconut Milk
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water, basmati rice and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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, trim and halve the green beans. Roughly chop the Asian greens. Slice the lime into wedges.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the green beans and cook until just tender, 3-4 minutes. Add the ginger lemongrass paste and remaining garlic and cook until fragrant, 1 minute. Add the coconut milk, soy sauce and the brown sugar. Reduce the heat to medium-low and simmer until slightly reduced, 3-4 minutes.
Stir through the Asian greens through the sauce and cook until just wilted, 1-2 minutes. Add a squeeze of lime and return the beef (and resting juices!) to the pan and stir to combine.
Divide the garlic rice between bowls, then top with the ginger and coconut beef. Garnish with the roasted peanuts and serve with the remaining lime wedges. Enjoy!
