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Thai Style Beef Bowl

Thai Style Beef Bowl

with Peppers, Mangetout and Basmati Rice

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This Thai Style Beef Bowl is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!


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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

1 bunch(es)


240 grams

Beef Mince

150 grams

Basmati Rice

1 sachet

Ginger Puree

1 sachet

Thai Style Spice Blend


10 grams

Chicken Stock Paste

80 grams


½ unit(s)


1 sachet

Ketjap Manis


Not included in your delivery

100 milliliter(s)

Water for the Beef (100ml)

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2750 kJ
Energy (kcal)657 kcal
Fat21.0 g
of which saturates9.0 g
Carbohydrate84 g
of which sugars16.0 g
Protein34 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve, peel and thinly slice the red onion. Halve the bell pepper, remove the core and seeds and thinly slice. Roughly chop the coriander (stalks and all).


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. IMPORTANT: Wash your hands after handling raw mince.


Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).


Meanwhile, when the mince is browned, drain any excess fat from the beef. Lower the heat then add the red onion and pepper. Cook until softened, 6-8 mins, stirring occasionally. Then add the ginger puree, Thai style spice blend (be careful, it's spicy - add less if you don't like heat) and the chicken stock paste. Add the water (see ingredients for amount) and stir in the mangetout. Simmer until the liquid has reduced by half and the mangetout are tender, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.


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.


Share the rice between your bowls and top with the beef. Finish with a sprinkle of the remaining coriander. Chop the remaining lime into wedges and serve alongside for squeezing over. Enjoy!