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Speedy Thai Style Beef Stir-Fry and Jasmine Rice
Speedy Thai Style Beef Stir-Fry and Jasmine Rice

Speedy Thai Style Beef Stir-Fry and Jasmine Rice

with Baby Corn, Young Pea Pods and Sesame Seeds

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A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Speedy Thai Style Beef Stir-Fry and Jasmine Rice will be on your table in less than 25 minutes.

Tags:
Family Friendly
•High Protein
•Medium Spice
Allergens:
Soya
•Peanut
•Sesame

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.

Total15 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

80 grams

Young Pea Pods

60 grams

Baby Corn

240 grams

British Beef Mince

1 sachet(s)

Thai Style Spice Mix

45 grams

Yellow Thai Style Paste

(Contains: Soya)

50 grams

Ketjap Manis

(Contains: Soya)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

Not included in your delivery

150 milliliter(s)

Boiled Water for the Sauce

1 tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)3292 kJ
Energy (kcal)787 kcal
Fat32 g
of which saturates8.9 g
Carbohydrate88.2 g
of which sugars20.3 g
Dietary Fibre5.7 g
Protein39.7 g
Salt2.96 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Lid
•Large Saucepan
•Pan

Instructions

PDF
Cook the Rice
1

a) Boil a full kettle.

b) Pour most of the boiled water into a large saucepan with ¼ tsp salt on high heat, reserving some for the sauce later.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Prep the Veg
2

a) Meanwhile, halve the young pea pods widthways.

b) Halve the baby corn lengthways.

Fry the Beef
3

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins.

c) Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Bring on the Veg
4

a) Once the mince has browned, drain and discard any excess fat.

b) Add the young pea pods and baby corn to the mince. 

c) Stir-fry until soft, 3-4 mins.

d) Stir in the Thai style spice mix for the last min of frying.

Sauce Things Up
5

a) Stir the yellow Thai style paste, peanut butter, ketjap manis, sugar and boiled water for the sauce (see pantry for both amounts) to the frying pan.

b) Bring to the boil, then simmer until slightly thickened, 3-4 mins. 

c) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it. 

Serve Up
6

a) Share the jasmine rice between your bowls.

b) Top with the peanut beef stir-fry.

c) Sprinkle over the sesame seeds to finish.

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