with Coconut Rice and Peanuts
This tasty Thai-inspired dish is faster than takeout and full of fresh ingredients! You'll love our take on creamy coconut rice with the zing of ginger. Ingredients: Ground beef • Coconut milk (coconut extract, water) • Sweet bell pepper • Basmati rice • Shanghai bok choy • Lime • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Peanuts • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol).
Allergens
Tags
Ground Beef
250 g
Basmati Rice
0.75 cup
Coconut Milk
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Lime
1 unit(s)
Ginger-Garlic Puree
2 tbsp
Peanuts, chopped
28 g
Sweet Chili Sauce
4 tbsp
Soy Sauce
1 tbsp
Salt
0.375 tsp
Oil
1 tbsp
Pepper
0.125 tsp
Sugar
0.5 tsp
- Wash and dry all produce.
- To a large pot, add coconut milk and 1/2 cup (3/4 cup) warm water. Bring to a simmer over high.
- Using a strainer, rinse rice until water runs clear.
- To simmering coconut milk mixture, add rice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir well, cover and reduce heat to medium-low. Cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Season with salt and pepper.
Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully drain and discard fat, then transfer to a bowl and cover to keep warm.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Cut bok choy into 1 inch pieces. Using a strainer, rinse bok choy leaves to wash away any dirt.
- Zest half the lime (whole lime for 4 servings), then cut into wedges.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper. Cook for 2-3 min, stirring often, until peppers are tender-crisp.
- Add bok choy. Cook for 3-4 min, stirring often, until veggies are tender.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- Meanwhile, in a medium bowl, combine sweet chili sauce, soy sauce, ginger-garlic puree and 1/3 cup (2/3 cup) water.
- When veggies are done, reheat the same pan over medium.
- Add sweet chili mixture and bring to a simmer. Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Fluff rice with a fork, then stir in lime zest.
- Divide rice between bowls.
- Top with veggies and beef, then spoon sauce over beef.
- Sprinkle peanuts over top.
- Squeeze a lime wedge over top, if you like.
If you've opted to get beef, skip step to preheat oven.
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Season with salt and pepper.
Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully drain and discard fat, then transfer to a bowl and cover to keep warm. Continue with rest of recipe as written.
1010
kcal
Calories
54
g
Fat
26
g
Saturated Fat
93
g
Carbohydrate
22
g
Sugar
6
g
Dietary Fiber
37
g
Protein
95
mg
Cholesterol
1240
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
125
mg
Calcium
6.5
mg
Iron
