Your de­li­cious din­ner’s done in 17 min­utes

Daily Mercury - - WEEKEND -

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.

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