Stir-frying is one of the best techniques for putting dinner on the table in under 30 minutes. We're upping the ante by pairing a Thai beef stir-fry with some DIY coconut rice - you won't believe how easy it is to make!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Bell Pepper
Fish Sauce(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Prep: Wash and dry all produce. Thinly slice the green onions. Mince or grate the garlic. Zest, then cut the lime(s) into wedges. Tear the basil into small pieces.
Cook the rice: Shake coconut milk before opening. In a medium pot, combine the coconut milk with 2/3 cup water (double for 4 people) and a pinch of salt. Bring to a boil over high heat. Reduce the heat to low, then add the rice. Cover and simmer until the rice is tender and all the liquid has been absorbed, 10-12 min.
Cook the broccoli: Meanwhile, heat a large non-stick pan over high heat. Add a splash of water, then the broccoli. Cover and cook until tender-crisp 3-4 min. Remove to a plate.
Reduce the heat to medium. Add a drizzle of oil to the same pan, then the bell pepper, garlic and green onion. Cook until veggies are tender-crisp, 1-2 min. Add the ground beef and Thai seasoning. Cook, stirring often, until no pink remains, 4-5 min. Stir in the broccoli, fish sauce and lime zest.
Finish and serve: Stir the coconut rice and fluff with a fork. Divide rice between plates, then top with the Thai beef stir fry. Sprinkle with basil and a squeeze a lime wedge over top. Enjoy!
NOTE: Due to the hurricane there is a green bean scarcity this week. So we've subbed broccoli for green beans. We're sorry that it doesn't match the photo but we hope you eat all of your greens anyway.