Lemongrass Beef and Pepper Bowl
with Cilantro Rice and Toasted Peanuts
Vietnamese cuisine is known for its love of aromatic ingredients. In that spirit, we've packed this recipe with lemongrass, oyster sauce and chili-garlic, all of which will have your kitchen smelling heavenly. Add some fluffy rice and veggies on the side, and you’ve got a meal that’s both delicious and satisfying!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¾ cup
Basmati Rice
1 unit
Lemongrass
2 tbsp
Vegetarian Oyster Soy Sauce Blend
(Contains Soy, Sulphites, Wheat)
56 g
Onion, sliced
160 g
Sweet Bell Pepper
113 g
Snow Peas
28 g
Peanuts, chopped
(Contains Peanuts)
7 g
Cilantro
1 tbsp
Chili-Garlic Sauce
Not included in your delivery
½ tsp
Sugar*
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Heat Guide for Step 6: 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy and 2 tsp for extra-spicy! Peel off the outer 2 leaves of the lemongrass. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice and lemongrass leaves to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, trim 1/2-inch from the bottom end of the lemongrass. Cut the remaining lemongrass stalk in half lengthwise, then bash along thelength of it with the blunt edge of a knife and finely slice. Core, then cut the pepper into 1/2-inch slices. Trim the peas, then cut in half. Roughly chop the cilantro. Whisk together the oyster-soy sauce, 2 tbsp water and 1/2 tsp sugar (dbl both for 4 ppl) in a small bowl.
Heat a large non-stick pan over medium-high heat. When hot, add the peanuts. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to another small bowl.
Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then beef and lemongrass. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain off any excess fat. Season with salt and pepper.
Add the onions and peppers to the beef. Cover and cook, until tender-crisp, 2 min. Uncover and stir the beef-veggie mixture. Add the oyster-soy mixture and the peas. Stir often, until the sauce thickens slightly, 1-2 min. Remove from heat.
Remove the lemongrass leaves from rice. Fluff the rice with a fork. Season with salt. Stir in half the cilantro, then divide rice between bowls. Top with lemongrass beef and veggies. Sprinkle over toasted peanuts and remaining cilantro. Dollop 1 tsp chili-garlic sauce over each bowl (Reference Heat Guide).
