Skip to main content
Thai-Style Beef

Thai-Style Beef

with Peppers, Mangetout and Fluffy Rice

Tonight’s 30-minute recipe is an explosion of fresh flavours and one that you’ll be coming back to time and time again. Stir fried beef mince is combined with sweet red peppers, red onion, fresh ginger, crunchy mangetout, seasoned with our special Thai spice blend, and coated in a glossy ketjap manis marinade. To bring the flavours to life, finish off the dish with a good squeeze of fresh lime and a sprinkling of fresh coriander and serve with steaming bowls of rice.

Tags:
Extra spicy
Allergens:
Sesamzaad
Soja

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

240

British Beef Mince**

1

Bell Pepper**

150

Jasmine Rice

1

Chicken Stock Powder

1

Thai Style Spice Blend

80

Sugar Snap Peas**

½

Lime**

½

Ginger**

1

Red Onion

25

Ketjap Manis

1

Coriander**

Not included in your delivery

100

Water for the Beef

300

Water for the Rice

Nutritional information

Energy (kcal)640 kcal
Energy (kJ)2678 kJ
Fat19 g
of which saturates8 g
Carbohydrate84 g
of which sugars18 g
Protein33 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Grill Pan
Medium Saucepan
Zester
Fork
Plate

Instructions

Prep!
1

Halve, peel and thinly slice the red onion. Halve the red pepper, remove the core and seeds and thinly slice. Peel and finely grate the ginger, roughly chop the coriander (stalks and all). Fill and boil your kettle.

Fry the Beef
2

Heat a splash of oil in a frying pan over high heat. Once the pan is hot, add the beef mince and fry until golden brown, 4-5 mins. Break it up with a spoon as it cooks.

Cook the Rice
3

Meanwhile, pour the boiling water for the rice (see ingredients for amount) into a saucepan and bring back to the boil. Stir in the rice and 1/4 tsp of salt. Lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Combine
4

Meanwhile, when the mince is browned, lower the heat then add the red onion and red pepper. Cook until softened, 6-8 mins, stirring occasionally. Next add the ginger, Thai spice (be careful it's spicy, add less if you don't like spice!) and the chicken stock powder. Add the water (see ingredients for amount) and stir in the mange tout. Simmer until the liquid has reduced by half and the mangetout are tender, 4-5 mins.

Finish up
5

While everything cooks, zest and halve the lime. When the beef is ready stir through the ketjap manis, a squeeze of lime juice and half the coriander. Remove from the heat, taste and add salt and pepper if necessary. Fluff up the rice with a fork and stir through the lime zest. Get ready to serve.

Serve
6

Share the rice between your bowls and serve the beef on top. Finish with a sprinkle of the remaining coriander. Chop the remaining lime into wedges and serve alongside for anyone who likes things extra zesty.

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®