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Name: Thai Beef Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp peanut oil; 750 gram rump steak thinly sliced; 1 red onion thinly sliced; 1 clove garlic crushed; 2 tsp ginger finely grated; 2 tsp green curry paste; 1 red pepper cut in strips; 1 medium carrot thinly sliced; 1/2 cup chicken stock; 1/4 cup sweet chilli sauce; 3 cups cooked long grain rice; 150 grams snow peas trimmed; 2 tbsp coriander chopped; PEANUT SAUCE; 1/2 cup crunchy peanut butter; 1/2 cup coconut milk; 1/4 cup sweet chilli sauce; lime wedges for garnish

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INGREDIENTS

2 tbsp peanut oil
750 gram rump steak ; thinly sliced
1 red onion ; thinly sliced
1 clove garlic ; crushed
2 tsp ginger ; finely grated
2 tsp green curry paste
1 red pepper ; cut in strips
1 medium carrot ; thinly sliced
1/2 cup chicken stock
1/4 cup sweet chilli sauce
3 cups cooked long grain rice
150 grams snow peas ; trimmed
2 tbsp coriander ; chopped
PEANUT SAUCE
1/2 cup crunchy peanut butter
1/2 cup coconut milk
1/4 cup sweet chilli sauce
lime wedges ; for garnish

INSTRUCTIONS

1. Heat half the oil in a wok or large pan; add beef in bathes. Stir-fry until browned all over and juswt cooked. Remove from wok.

2. Heat remaining oil in same wok. Add onion, garlic, ginger, curry paste, red pepper and carrot. Stir-fry until carrot is tender; add stock and chilli sauce. Stir-fry until sauce boils and is slightly thickened.

3. Return beef to wok with rice, snow peas and coriander; stir-fry until heated through.

PEANUT SAUCE:

Stir all icredients in a pan over heat until smooth and sauce is hot.

Serve rice mixture topped with peanut sauce. Garnish with a wedge of lime.

NOTES

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Thai Beef Rice

2 tbsp peanut oil
750 gram rump steak thinly sliced
1 red onion thinly sliced
1 clove garlic crushed
2 tsp ginger finely grated
2 tsp green curry paste
1 red pepper cut in strips
1 medium carrot thinly sliced
1/2 cup chicken stock
1/4 cup sweet chilli sauce
3 cups cooked long grain rice
150 grams snow peas trimmed
2 tbsp coriander chopped
 PEANUT SAUCE
1/2 cup crunchy peanut butter
1/2 cup coconut milk
1/4 cup sweet chilli sauce
 lime wedges for garnish

1. Heat half the oil in a wok or large pan; add beef in bathes.  Stir-fry until browned all over and juswt cooked.  Remove from wok.

2.  Heat remaining oil in same wok.  Add onion, garlic, ginger, curry paste, red pepper and carrot.  Stir-fry until carrot is tender; add stock and chilli sauce.  Stir-fry until sauce boils and is slightly thickened.

3.  Return beef to wok with rice, snow peas and coriander; stir-fry until heated through.

PEANUT SAUCE:

Stir all icredients in a pan over heat until smooth and sauce is hot.

Serve rice mixture topped with peanut sauce.  Garnish with a wedge of lime.

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Nutrition

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Serving Size: 1 Serving (589g)
Recipe Makes: 4 Servings

Calories: 894
Calories from Fat: 415 (46%)

Amt Per Serving		% DV

	Total Fat 46.1g	61 %
	Saturated Fat 15.7g	78 %
	Monounsaturated Fat 19.6g
	Polyunsanturated Fat 7.5g
Cholesterol 136.8mg		42 %
Sodium 206.2mg		7 %
Potassium 1250mg		33 %
Total Carbohydrate 65.9g		19 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 60.4g
Protein 54.1g		77 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 894

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