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Thai-style Beef Stir-fry with Coconut Lime Rice & Tenderstem Broccoli
Bring the fiery flavours of Southern Thailand to your kitchen. Sizzle British beef mince with Thai red curry paste and shallots to create our version of the popular street food 'Khua Kling.' Serve up with fluffy, coconut-lime rice. Leafy pak choi and nutty Tenderstem broccoli brings a hit of green. Finish with fresh-cut coriander.
Ready in 20
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander
- 15g creamed coconut
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 280g beef mince (british beef mince (10% fat))
- 1 shallot
- 2 spring onion
- 1 unwaxed lime
- 1 pak choi
- 180g Tenderstem broccoli
Nutritional Information
Calories: 559
Protein: 41g
Carbs: 41g
Fat: 26g
Ingredients
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pak choi (use half)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 1 shallot
- 180g Tenderstem broccoli (use half)
- 2 spring onion
- 15g creamed coconut (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 140g beef mince (british beef mince (10% fat))
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
Nutritional Information
Calories: 557
Protein: 41g
Carbs: 42g
Fat: 25g
Thai-style Beef Stir-fry with Coconut Lime Rice & Tenderstem Broccoli
Bring the fiery flavours of Southern Thailand to your kitchen. Sizzle British beef mince with Thai red curry paste and shallots to create our version of the popular street food 'Khua Kling.' Serve up with fluffy, coconut-lime rice. Leafy pak choi and nutty Tenderstem broccoli brings a hit of green. Finish with fresh-cut coriander.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a grater & a sieve
Prep time
- Finely slice the shallot. Thinly slice the spring onion greens, then cut the whites into 4cm pieces. Cut the pak choi into bite-sized pieces. Trim the broccoli. Zest and quarter the lime
Build the dish
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef and cook for 5 mins, breaking it up with a wooden spoon, until golden brown
- Add the shallot, pak choi, Thai curry paste and spring onion whites. Cook for 2 mins, then add the tamari
- Cook for 1-2 mins, until evaporated. Remove from the heat
Cook the broccoli
- Meanwhile, bring the medium saucepan filled with salted hot water to a boil
- Once boiling, add the broccoli and boil for 3-4 mins, until cooked, then drain. Remove from the pan, set aside and keep warm
Make the coconut lime rice
- Reheat the medium saucepan on medium heat. Once hot, add the creamed coconut, lime zest, a pinch of salt and 3 tbsp water (1 1/2 tbsp for 1 person) and stir to dissolve
- Add the rice and simmer for 2-3 mins, stirring occasionally, until the the rice is piping hot and coated in the coconut mixture. Add a splash of water if it becomes too dry
Finish & plate up
- Roughly chop the coriander, then stir half through the beef. Squeeze in the juice from 2 lime wedges and season with a pinch of salt and pepper
- Share the beef between bowls, with the coconut rice and broccoli alongside. Garnish with the spring onion greens, remaining lime wedges and coriander
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