Double Thai Lime Beef Salad
with Ginger Rice & Mint
This is a real 'all-rounder' meal. You've got your meat and three veg, your fragrant rice and a sprinkling of chilli flakes. Tick, tick and tick!
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.
Ingredients
1 packet
ginger paste
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1
red onion
1
tomato
1
cucumber
1 packet
mint
½
lime
2 packet
beef strips
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
1 tsp
cracked black pepper
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• 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. • Rinse and drain white rice. • Add white rice, stir, cover with a lid and reduce heat to low. • 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!
• 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 medium bowl, combine lime zest, beef strips, onion, a drizzle of olive oil and a pinch of salt and pepper. • 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 beef salad between bowls. • Spoon over remaining dressing. Sprinkle over chilli flakes (if using). Serve with remaining lime wedges. Enjoy!