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Thai Style Beef Rice Bowl

Thai Style Beef Rice Bowl

Thai Style Beef Rice Bowl

with Pak Choi

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This Thai Style Beef Rice Bowl is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Soya

•Cereals containing gluten

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Echalion Shallot

2

Garlic Clove**

½

Red Chilli

240

British Beef Mince

50

Ketjap Manis

(Contains: Soya)

25

Soy Sauce

(Contains: Soya, Cereals containing gluten)

1

Pak Choi

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kJ)2663 kJ

Energy (kcal)636 kcal

Fat20.1 g

of which saturates8.5 g

Carbohydrate80.2 g

of which sugars16.8 g

Protein36.4 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Garlic Press

•Pan

•Aluminum Foil

Instructions

Cook the Rice

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Prep Time

2

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Halve the red chilli lengthways, deseed and finely chop.

Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

Fry the Mince

3

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the pork mince and fry until browned, 5-6 mins.

Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the Pak Choi

4

Once the mince has browned, add the pak choi and stir-fry until just soft, 3-4 mins.

Add the shallot, garlic and as much chilli as you'd like (add less if you'd prefer things milder). Cook until fragrant, another 2-3 mins.

Build the Flavour

5

Add the ketjap manis and soy sauce, then stir everything together until piping hot.

Remove from the heat. Add a splash of water if it's a little thick.

Finish and Serve

6

Fluff up the rice with a fork and share between your bowls.

Top with the Thai style beef stir-fry.

Enjoy!

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