This dish is a flavourful combination of crisp and colourful veggies, tender beef strips and more-ish garlic rice infused with kaffir lime, with the feel-good factor that comes from cooking a nutritious meal from scratch.
Always refer to the product label for the most accurate ingredient and allergen information.
kaffir lime leaves
Thai seven spice blend(May be presentSulphites)
sweet chilli sauce
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the beef)
Finely chop the garlic (or use a garlic press). Scrunch up the kaffir lime leaves. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the kaffir lime leaves and 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion. Cut the capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Zest the lime to get a good pinch, then slice into wedges.
In a large frying pan or wok, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook until browned, 1-2 minutes. Transfer to a bowl and repeat with the remaining beef strips.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Return the frying pan or wok to a medium-high heat with a drizzle of olive oil if needed. Add the onion and cook, stirring occasionally, until just softened, 2-3 minutes. Add the capsicum, carrot and green beans and cook, tossing, until softened, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1 minute.
Add the Thai seven spice blend to the pan and stir to coat. Cook until fragrant, 1-2 minutes. Add the lime zest, soy sauce, sweet chilli sauce and water (for the beef) and stir to combine. Return the beef strips and any resting juices to the pan and toss to combine until heated through, 1-2 minutes. Finish with a generous squeeze of lime juice.
Remove the kaffir lime leaves from the garlic rice. Divide the rice between bowls and top with the Thai spiced beef stir-fry. Garnish with the crispy shallots and serve with any remaining lime wedges.