Aromatic ginger and coconut rice bring flavour to quick-cooking beef strips in this stir-fry. Add colourful veggies and zingy pickled onion for a combination that turns a simple weeknight dinner into a feast of flavours.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a high heat. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 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, finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, fish sauce & rice vinegar mix, soy sauce and sweet chilli sauce. Add the beef strips and toss to coat. Set aside to marinate.
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the onion) and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
Thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and slice into thirds. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, green beans and a dash of water and cook until softened, 4-5 minutes. Season with salt and pepper and transfer to a large bowl. Cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, use tongs to add the beef strips in batches, keeping the excess marinade in the bowl. Cook until just browned, 1-2 minutes. Transfer to the bowl with the veggies. Add any leftover marinade to the empty frying pan and bring to a simmer. Remove from the heat.
Drain the pickled onion. Divide the coconut rice between bowls and top with the Vietnamese-style beef strips and veggies. Spoon over any sauce from the pan and garnish with the pickled onions and roasted peanuts.