Embark on a culinary adventure to Southeast Asia with this Thai Style Beef with Peppers, Green Beans and Fluffy Rice recipe. This dish combines the robust taste of beef with the vibrant flavours of Thai cuisine, promising a dining experience that’s both exotic and satisfying.
The beef is seasoned with a blend of Thai spices, which adds a delightful heat and depth to every bite, and stir-fried until it’s tender and bursting with flavour.
Adding a touch of freshness to the dish are the peppers and green beans. These vegetables, stir-fried to retain their natural crunch, add a refreshing contrast to the tender beef.
On the side, you’ll find a serving of fluffy rice. This rice, cooked until it’s light and airy, offers a comforting taste that pairs well with the rich flavours of the stir-fry.
This Thai Style Beef with Peppers, Green Beans and Fluffy Rice recipe is an excellent choice for those nights when you want a meal that’s quick, comforting, and packed with flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a cutting board, knife, kettle, frying pan, saucepan and bowls.
Thai Style Beef with Peppers, Green Beans and Fluffy Rice
- 1 Red Onion
- ½ Ginger
- 150g Green Beans
- 150g Jasmine Rice
- 150g Green Beans
- Chicken Stock Paste
- 25g Ketjap Manis
- 1 Bell Pepper
- 1 Bunch of Coriander
- 240g Beef Mince
- Thai Style Spice Blend
- ½ Lime
Step 1: Prepare the Ingredients
Start by halving, peeling, and thinly slicing the red onion. Halve the bell pepper, remove the core and seeds, and thinly slice it as well. Trim the green beans. Peel and finely grate the ginger, and roughly chop the coriander, including the stalks. Fill your kettle and set it to boil.
Step 2: Cook the Beef
Heat a splash of oil in a frying pan over high heat. Once the pan is hot, add the beef mince and fry it until it’s golden brown, which should take about 4-5 minutes. Break up the mince with a spoon as it cooks to ensure it cooks evenly.
Step 3: Start the Rice
Pour the cold water for the rice (see ingredients for the amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover the pan with the lid, and bring it to a boil over medium-high heat. Once it’s boiling, turn the heat down to its lowest setting and let the rice cook for 10 minutes. Then, remove the pan from the heat (leaving the lid on) and set it aside for another 10 minutes, or until you’re ready to serve. The rice will continue to cook in its own steam.
Step 4: Prepare the Sauce
While the mince is browning, lower the heat and add the red onion and pepper to the pan. Cook until they’re softened, which should take about 6-8 minutes, stirring occasionally. Next, add the ginger, Thai spice (be careful, it’s spicy! Add less if you don’t like heat), and the chicken stock paste. Add the water (see ingredients for the amount) and stir in the green beans. Let everything simmer until the liquid has reduced by half and the green beans are tender, which should take about 4-5 minutes.
Step 5: Finish the Rice
While everything else is cooking, zest and halve the lime. When the beef is ready, stir in the ketjap manis, a squeeze of lime juice, and half the coriander. Remove the pan from the heat, taste the mixture, and add salt and pepper if necessary. Fluff up the rice with a fork and stir in the lime zest.
Step 6: Serve the Dish
Divide the rice between your bowls and top it with the beef mixture. Sprinkle the remaining coriander over the top. Cut the remaining lime into wedges and serve them on the side for anyone who likes a bit of extra zest. Enjoy your meal!