Thai Basil Beef over Scallion Rice
with Spiced Peanuts, String Peas & Baby Bok Choy
Cooking time
20 minutes
Servings
4
Calories
840 /serving
Restaurant-worthy sticky rice spiked with scallion greens serves as a base for fragrant Thai-spiced ground beef in this taste trip to Bangkok. You’ll mix sweet chili sauce and soy sauce together with the beefy goodness to make a scrumptious sauce, which the baby bok choy leaves will soak up like a sponge! Add a smattering of spiced chopped peanuts as a finishing touch, and enjoy this dinnertime voyage.
We will send you:
- 570g Ground beef
- 4 Scallions
- 2 Limes (or lemons)
- 340g Baby bok choy
- 1 Bunch of Thai basil
- 200g Sugar snap peas (or snow peas)
- 60ml Soy sauce (low sodium)
- 90ml Sweet chili sauce
- 50g Peanuts
- 314g Calrose rice
- 24g Bangkok Banquet spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame seeds, Soy, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper
Total Fat
34 g
Saturated Fat
10 g
Sodium
1830 mg
Total Carb
93 g
Sugars
20 g
Protein
41 g
Fibre
7 g
Preparation
Cook the rice
Place the rice in a strainer and rinse under cold water until the water runs clear. In a medium pot, combine the rice, 3 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 18 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Toast the peanuts
While the rice cooks, in a large pan, heat a drizzle of oil on medium. Add the peanuts; season with ⅓ of the spice blend. Toast, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl; wipe out and reserve the pan.
Mise en place
Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the baby bok choy; separate the leaves.
Cook the beef & vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the ground beef*; season with ½ the remaining spice blend and S&P. Cook, breaking up the meat with a spoon, 2 to 3 minutes, until beginning to brown. Add the white bottoms of the scallions, baby bok choy and sugar snap peas; season with the remaining spice blend. Cook, stirring frequently, 2 to 3 minutes, until the beef is cooked through and the vegetables are tender.
Make the sauce
Quarter the limes. Pick the Thai basil leaves off the stems, discarding the stems; tear the leaves. To the pan of beef and vegetables, add the soy sauce, sweet chilli sauce, 2 tbsp water and the juice of up to 4 lime wedges. Cook, stirring frequently, 2 to 3 minutes, until reduced. Add ½ the Thai basil; season with S&P to taste.
Finish & serve
To the pot of rice, add as many green tops of the scallions as you’d like. Stir to combine. Divide the scallion rice between your bowls. Top with the Thai basil beef and vegetables. Garnish with the spiced peanuts and remaining Thai basil. Serve the remaining lime wedges on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
