Thai-Style Lime & Pepper Beef Salad
with Ginger Rice
This is a real 'all-rounder' meal. You've got your meat and three veg, your fragrant jasmine rice and a sprinkling of chilli flakes. Tick, tick and tick!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
brown onion
1
tomato
1
cucumber
1 bag
mint
½
lime
½ sachet
black peppercorns
1 packet
beef strips
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Slice brown onion and tomato into wedges. Thinly slice cucumber into half moons. Pick mint leaves. • Zest lime to get a pinch and slice into wedges. Lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • In a medium bowl combine lime zest, peppercorns, beef strips, onion, a drizzle of olive oil and a pinch of salt. • In a small bowl, combine lime juice, fish sauce & rice vinegar mix, the soy sauce, brown sugar and a drizzle of olive oil.
TIP: Use as much or little fish sauce & rice vinegar mix as you'd like!
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef and onion, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a large bowl.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• To bowl with beef, add tomato, cucumber, mint and fish sauce dressing. • Divide ginger rice and Thai lime & pepper beef salad between bowls. • Spoon over remaining dressing. Sprinkle over chilli flakes (optional). Serve with remaining lime wedges. Enjoy!