with Dressed Veggies
Beef seasoned with ginger and Thai-style spices get thinly sliced and served atop a bowl full of fluffy basmati rice for tonight's delicious dinner! We've added marinated cucumbers and shredded carrots, and green onions for extra flavour and freshness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Milk, Sesame, Sulphites)
(Contains Egg, Mustard)
Not included in your delivery
Before starting, preheat the oven to 425˚F. Wash and dry all produce Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger-garlic puree. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, whisk together Thai Seasoning, remaining ginger-garlic puree, 1 1/2 tbsp (3 tbsp) oil and 1/4 tsp (1/2 tsp) salt in a large bowl. Add beef, then mix to combine. Form into two(four) 5-inch-wide patties.
Thinly slice green onions.Halve cucumbers lengthwise, then cut into 1/4-inch half-moons.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until golden, 2-3 min per side.Transfer patties to an unlined baking sheet. Roast in the middle of the oven until cooked through, 5-8 min.**
While patties bake, whisk together half the vinegar (all for 4 ppl), 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil in a medium bowl. Add carrots, cucumbers and half the green onions. Season with salt and pepper, then toss to combine.
Fluff rice with a fork, then stir in remaining green onions. Divide rice between bowls. Top with patties and dressed veggies. Sprinkle with peanuts. Drizzle spicy mayo over top.