Thai Basil Beef
with Peppers, Bok Choy and Rice- Gluten
- Soy
- Wheat
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Ingredients: Ground beef • #N/A • Sweet bell pepper • Jasmine rice • Shanghai bok choy • Lime • Shallot • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Thai basil • Green onion.
Ingredients
250 g
Ground Beef
60 mL
Kecap Manis
(Contains: Gluten, Soy, Wheat)
7 g
Thai Basil
1 unit(s)
Sweet Bell Pepper
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 tbsp
Chili-Garlic Sauce
(May be present: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 unit(s)
Shallot
1 unit(s)
Lime
1 unit(s)
Shanghai Bok Choy
2 unit(s)
Green Onion
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. - Set aside, still covered.
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut shallot into 1/4-inch slices.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Thinly slice green onions.
- Strip basil leaves from stems, then thinly slice.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add beef, shallots and peppers. Cook for 5-6 min, stirring often, until peppers are tender. Season with salt and pepper.
- To the beef, add bok choy, sweet soy sauce, ginger-garlic puree, chili-garlic sauce and 1/4 cup (1/3 cup) water. Cook for 3-4 min, stirring occasionally, until slightly thickened.**
- Add basil and half the lime juice. Stir to combine. Season with salt and pepper.
- To rice, add lime zest and remaining lime juice, then fluff with a fork. Season with salt and pepper.
- Divide rice between bowls and top with beef mixture.
- Sprinkle green onions over top. Serve with a lime wedge.
