Vietnamese-Inspired Basil Beef
with Peppers and Garlic-Lime Rice
Spicy, bold, fresh and herbal, this stir-fry bowl hits the spot! Lime zest and garlic add a bold boost to fluffy white rice.
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
160 g
Sweet Bell Pepper
113 g
Onion, sliced
1 tbsp
Garlic Puree
1 unit
Chili Pepper
7 g
Basil
1 unit
Lime
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
2 tbsp
Sweet Chili Sauce
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic puree. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. 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.
While rice cooks, core, then cut pepper into 1/2-inch slices. Zest half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onions. Cook, stirring occasionally, until tender-crisp 3-4. Season with salt and pepper, then transfer veggies to a plate.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard excess fat. Add remaining garlic puree and 1/4 tsp chili. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec.
Add vegetarian oyster sauce, sweet chili sauce, cornstarch and 3/4 cups water (dbl for 4 ppl) to a medium bowl. Season with pepper, then whisk to combine. Add sauce mixture and stir-fried veggies to the pan with beef. Bring to a boil and cook, stirring often, until veggies are warmed through and sauce thickens slightly, 2-3 min. Remove the pan from heat. Tear half the basil leaves into pan, then stir to combine.
Fluff rice with a fork, then stir in lime zest. Divide rice between bowls. Top with beef, veggies and sauce from the pan. Tear remaining basil leaves over top. Squeeze over a lime wedge, if desired.
