Your delicious dinner’s done in 17 minutes
LOOKING for a quick and easy dinner? Try this 17-minute lemongrass beef bowl with rice, carrots and snow peas. Lemongrass is also known as citronella grass.
Lemongrass beef bowl
INGREDIENTS: 2 tbs coconut oil 80g tube Gourmet Garden Thai Seasoning Stir-in Paste 500g lean beef mince 1 tbs fish sauce 2 tbs gluten-free sweet chilli sauce, plus extra, to serve 2 x 250g pkts microwave coconut, chilli and lemongrass basmati rice 100g snow peas, trimmed, finely shredded 2 carrots, peeled, finely shredded Fresh basil or Thai basil sprigs, to serve 50g cup) roasted salted peanuts, chopped 1 long fresh red chilli, thinly sliced Lime cheeks, to serve.
METHOD: Heat the oil in a wok or large frying pan over high heat. Add all the paste and stir-fry for 10-15 seconds or until fragrant. Add mince and stir-fry for 4-5 minutes or until browned. Stir in the fish sauce and sweet chilli sauce. Set aside. Heat the rice following the packet instructions. Divide the rice, mince, snow peas, carrot and basil sprigs among serving bowls. Top with the peanuts, chilli and extra sweet chilli sauce. Serve with lime cheeks.
NOTE: Turn this into a san choy bau-style bowl. Swap the beef for pork or chicken mince, omit the snow peas and swap the basil for coriander. Add some shredded iceberg lettuce, bean sprouts and sliced green shallot.