Thai Peanut Beef and Brown Rice Bowls
with Carrots and Snow peas- Peanuts
- Wheat
- Sulphites
- Soy
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Fish
- Mustard
- Sesame
- Wheat
- Egg
- Crustaceans
- Gluten
- Tree nuts
Ingredients: Ground beef • Carrot • Brown rice • Lime • Snow peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Peanuts • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Green onion.
Ingredients
250 g
Ground Beef
1 cup
Quick Cook Brown Rice
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 unit(s)
Peanut Butter
(Contains: Peanuts)
1 unit(s)
Lime
1 unit(s)
Carrot
56 g
Snow Peas
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 tsp
Sriracha
(May be present: Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
2 unit(s)
Green Onion
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, to a medium pot, add 1 1/2 cups (3 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, quickly rinse rice.
- Wash and dry all produce.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 15-17 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Trim then halve snow peas.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onions, keeping white and green parts separate.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil and snow peas. Cook for 4-5 min, stirring often, until tender-crisp.
- Transfer to a plate and cover to keep warm.
- Reheat the same pan over medium-high. When the pan is hot, add beef and carrots. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add green onion whites and ginger-garlic puree. Cook for 1-2 min, stirring often, until fragrant. Season with salt and pepper.
- To the pan, add peanut butter, soy sauce and 1/4 cup (1/2 cup) water. Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 1-2 min, stirring often, until thickened.
- Add lime juice. Season with salt and pepper, then stir to combine.
- Add lime zest to rice, then fluff with a fork. Season with salt.
- Divide rice and beef mixture between bowls.
- Top beef mixture with snow peas.
- Sprinkle peanuts and remaining green onions over beef mixture.
- Squeeze lime wedge over top.
- Drizzle sriracha over top.
