Thai Double Lime Beef Salad & Ginger Rice
with Fresh Veg & Mint
Calories
:
795 kcalProtein
:
75.7g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Fish
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
This is a real ‘all-rounder’ meal. You’ve got your meat and a whole lot of veg on a fluffy bed of ginger rice. Finish it off with some mint and this meal will be ticking every box!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
500 g
Beef Strips
1
Cucumber
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
1 packet
Ginger Paste
1
Lime
1 packet
Mint
1
Red Onion
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 tsp
cracked black pepper
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
½ tbs
brown sugar
1 cup
water
Utensils
•Large Non-Stick Pan
•Lid
•Medium Saucepan
Cooking Steps
1
- In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
- Cook ginger paste until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
2
- Meanwhile, slice red onion and tomato into wedges. Thinly slice cucumber into half moons. Pick mint leaves.
- Zest lime to get a pinch and slice into wedges.
- In a large bowl, combine lime zest, cracked black pepper, beef strips, onion, a drizzle of olive oil and a pinch of salt.
- In a small bowl, combine a good squeeze of lime juice, fish sauce & rice vinegar mix, the soy sauce, brown sugar and a drizzle of olive oil.
TIP: Use as much or little fish sauce and rice vinegar mix as you'd like!
3
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook beef and onion, tossing, in batches (this helps the beef stay tender!), until browned and cooked through, 1-2 minutes. In the last minute, add ginger paste and cook until fragrant. Transfer to a large bowl.
- To the bowl with beef, add tomato, cucumber, mint and fish sauce dressing.
4
- Divide ginger, broc & cauli rice and Thai lime beef salad between bowls.
- Spoon over remaining dressing. Sprinkle over chilli flakes (if using). Serve with remaining lime wedges. Enjoy!
