Warm Thai Beef
with Mint & Roasted Cashews
- Soy
- Gluten
- Fish
- Tree Nuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
If a whopping great steak leaves you feeling like a python trying to digest a crocodile, look no further than this fresh Thai beef dish. Served with refreshing mint and roasted cashews, this simple dish that shines with gorgeous produce is sure to leave you feeling satisfied – pythons, take note!
Ingredients
2 cup
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
lime
1
roma tomato
1
Asian greens
1
zucchini
2
carrot
2 steak
beef rump
1 bunch
mint
1 packet
roasted cashews
(Contains: Tree Nuts May be present: Milk, Peanuts, Sesame, Soy.)
1
long red chilli
Not included in your delivery
6 cup
water
4 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten)
1 tsp
fish sauce
(Contains: Fish)
6 cup
warm water
1 tsp
brown sugar
1 tbs
olive oil
Utensils
Cooking Steps
Zest and juice the lime. Roughly chop the roma tomato. Roughly chop the Asian greens. Chop the zucchini into 2 cm pieces. Chop the carrot into 2 cm pieces. Pick the mint leaves. Finely slice the long red chilli (if using).
TIP: Remove the seeds from the chilli if your family is spice sensitive or simply save for the adult portions.
Rinse the basmati rice well. Place the rice in a medium saucepan with the water (for the rice) and bring to the boil over a medium-high heat. Once the water has come to a boil, reduce the heat to low and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain and set aside.
While the rice is cooking, combine the salt-reduced soy sauce, fish sauce, lime zest, lime juice, warm water (for the sauce), brown sugar and olive oil in a large shallow dish. Place the beef rump steaks into the marinade. Toss to coat. If you have time, set aside for 10 minutes to marinate. Marinating steak not only enhances the flavour, it also tenderises your meat in the process.
Heat a large frying pan over a medium-high heat. Add the beef rump (drain any excess marinade) and cook for 2-3 minutes on each side for medium-rare (depending on thickness), or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest for 5 minutes (this ensures the steak will be moist and juicy).
TIP: Don’t be tempted to skip resting the steak. This is an integral part of the cooking process and will ensure your steak is tender.
While the steak is resting, return the same pan to a medium-high heat. Add a dash of olive oil. Add the roma tomato, Asian greens, zucchini and carrot and cook for 5 minutes, or until softened. Add the excess marinade to the pan and bring to the boil (boiling the marinade ensures there is no raw meat juices left). Cut the steak into 5 mm thick slices and return to the pan for 1 minute to warm through. Remove from the heat.
Dive the basmati rice between bowls. Top with the warm Thai beef and vegetables. Sprinkle with mint leaves and roasted cashews and garnish with long red chilli (if using).
