Double Thai Lime & Pepper Beef

Name: Double Thai Lime & Pepper Beef with Ginger Rice & Mint
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 20 g butter; 1 packet ginger paste; 1.25 cup water; 1 packet jasmine rice; 1 red onion; 1 tomato; 1 cucumber; 1 bag mint; ½ lime; ½ sachet black peppercorns; 2 packet beef strips; 1 packet fish sauce & rice vinegar mix; 1.5 tbs soy sauce; ½ tbs brown sugar; pinch chilli flakes

with Ginger Rice & Mint

Get up to $200 off!

This is a real 'all-rounder' meal. You've got your meat and three veg, your fragrant jasmine rice and a sprinkling of chilli flakes. Tick, tick and tick!

Allergens:

Milk

•Fish

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

ginger paste

1 packet

jasmine rice

red onion

tomato

cucumber

1 bag

mint

lime

½ sachet

black peppercorns

2 packet

beef strips

1 packet

fish sauce & rice vinegar mix

pinch

chilli flakes

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water

1.5 tbs

soy sauce

½ tbs

brown sugar

Nutritional Values

Energy (kJ)3385 kJ

Fat23.5 g

of which saturates11.3 g

Carbohydrate75 g

of which sugars11.6 g

Protein69.3 g

Sodium1292 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook ginger paste, until fragrant, 1-2 minutes. Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• 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. Lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • In a medium bowl, combine lime zest, peppercorns, 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, the brown sugar and a drizzle of olive oil.

TIP: Use as much or little fish sauce and rice vinegar mix as you'd like!

• 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. Transfer to a large bowl. • To the bowl with beef, add tomato, cucumber, mint and fish sauce dressing.

• Divide ginger rice and Thai lime and pepper beef salad between bowls. • Spoon over remaining dressing. Sprinkle over chilli flakes (if using). Serve with remaining lime wedges. Enjoy!