It's a good thing this Thai dish is quick and easy to make, because it smells so amazing as it cooks that it's tempting to eat it straight from the pan! But it's worth the wait, especially for the ginger-coconut rice which has got to be the tastiest accompaniment around.
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/ Serving 2 people
In a medium saucepan, melt the butter over a medium heat. Add the ginger lemongrass paste and cook until fragrant, 1 minute. Add the coconut milk, water (for the rice) and a generous pinch of salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 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, trim the green beans and cut into thirds. Thinly slice the carrot. Slice the lemon into wedges.
In a medium bowl, combine the beef strips, Thai seven spice blend and the salt.
Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the beef until browned and cooked through, 1-2 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat. Add the green beans, carrot and the water (for the veggies) and cook, tossing, until just tender, 3-4 minutes. In the last minute of cooking time, add the sweet chilli sauce, soy sauce and beef strips to the pan and toss to coat.
Divide the ginger-coconut rice between bowls. Top with the Thai-spiced beef and veggies. Garnish with the roasted peanuts and serve the lemon wedges on the side.