Thai Style Beef Rice Bowl
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Thai Style Beef Rice Bowl

Thai Style Beef Rice Bowl

with Green Beans

In its home country, this tasty Thai dish is known as Moo Pad Krapow. We can't help thinking that 'krapow' sounds like one of the captions from a 1960's Batman fight, but it's actually the name for a particularly lovely herb: Thai basil. It's fragrant, sweet and spicy with a slight aniseed flavour and really brings this stir-fry alive. Holy basil, Batman! It's dinner-dinner-dinner-dinner time!

Family Friendly
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

150 grams

Basmati Rice

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

150 grams

Green Beans

240 grams

British Beef Mince

50 grams

Ketjap Manis

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice


Nutritional information

Energy (kJ)2747 kJ
Energy (kcal)657 kcal
Fat20.4 g
of which saturates8.6 g
Carbohydrate84.8 g
of which sugars20.4 g
Protein37.2 g
Salt4.38 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan



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

Stir in the rice and 0.25 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).


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, then finely chop.

Trim the green beans, then cut into thirds.


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

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. 

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat. Set aside the green beans.


Put the pan back on medium-high heat (no need to clean). Add the beef mince to the pan and stir-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 shallot, garlic and red chilli (add less if you'd prefer things milder) to the mince. Cook until fragrant, another 2-3 mins.


Return the cooked green beans to the mince.

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.


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

Top with the Thai style beef stir-fry.



Step 4 MOD: If you’ve chosen to get beef mince instead of pork, cook the recipe in the same way.