• Thai Sweet Chilli Beef Rice Delight
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Thai Sweet Chilli Beef Rice Delight

Thai Sweet Chilli Beef Rice Delight

  1. 1 tsp Sweet Chilli Sauce
  2. 1 Each Spring Onion
  3. 0 Salt & Pepper To Taste - PANTRY ITEM
  4. 2 Each Radish
  5. 1 tbsp Oyster Sauce
  6. 0 Each Lemon
  7. 1 Each Lebanese Cucumber
  8. 1 cup Jasmine Rice
  9. 1 Each Garlic Cloves
  10. 5 g Coriander
  11. 1 tbsp Cooking Oil - PANTRY ITEM
  12. 1 tbsp Cashew Nuts
  13. 1 Each Carrots
  14. 1 Each Brown Onion
  15. 150 g Beef Mince
  1. 1 tsp Sweet Chilli Sauce
  2. 1 Each Spring Onion
  3. 0 Salt & Pepper To Taste - PANTRY ITEM
  4. 3 Each Radish
  5. 1 tbsp Oyster Sauce
  6. 1 Each Lemon
  7. 1 Each Lebanese Cucumber
  8. 1 cup Jasmine Rice
  9. 2 Each Garlic Cloves
  10. 10 g Coriander
  11. 1 tbsp Cooking Oil - PANTRY ITEM
  12. 2 tbsp Cashew Nuts
  13. 1 Each Carrots
  14. 1 Each Brown Onion
  15. 300 g Beef Mince
  1. 2 tsp Sweet Chilli Sauce
  2. 2 Each Spring Onion
  3. 0 Salt & Pepper To Taste - PANTRY ITEM
  4. 5 Each Radish
  5. 2 tbsp Oyster Sauce
  6. 1 Each Lemon
  7. 2 Each Lebanese Cucumber
  8. 2 cup Jasmine Rice
  9. 3 Each Garlic Cloves
  10. 15 g Coriander
  11. 2 tbsp Cooking Oil - PANTRY ITEM
  12. 3 tbsp Cashew Nuts
  13. 2 Each Carrots
  14. 2 Each Brown Onion
  15. 450 g Beef Mince
  1. 2 tsp Sweet Chilli Sauce
  2. 2 Each Spring Onion
  3. 0 Salt & Pepper To Taste - PANTRY ITEM
  4. 6 Each Radish
  5. 2 tbsp Oyster Sauce
  6. 1 Each Lemon
  7. 2 Each Lebanese Cucumber
  8. 2 cup Jasmine Rice
  9. 4 Each Garlic Cloves
  10. 20 g Coriander
  11. 2 tbsp Cooking Oil - PANTRY ITEM
  12. 4 tbsp Cashew Nuts
  13. 2 Each Carrots
  14. 2 Each Brown Onion
  15. 600 g Beef Mince
  1. 3 tsp Sweet Chilli Sauce
  2. 3 Each Spring Onion
  3. 0 Salt & Pepper To Taste - PANTRY ITEM
  4. 9 Each Radish
  5. 3 tbsp Oyster Sauce
  6. 2 Each Lemon
  7. 3 Each Lebanese Cucumber
  8. 3 cup Jasmine Rice
  9. 6 Each Garlic Cloves
  10. 30 g Coriander
  11. 3 tbsp Cooking Oil - PANTRY ITEM
  12. 6 tbsp Cashew Nuts
  13. 3 Each Carrots
  14. 3 Each Brown Onion
  15. 900 g Beef Mince

Prep:

  1. Wash and thinly slice cucumber, radish.
  2. Wash and thinly slice spring onions (seperate white parts and green parts).
  3. Roughly chop cashew nuts.
  4. Wash and chop coriander.
  5. Peel and mince garlic.
  6. Wash and julien carrot.
  7. Peel and dice onion.
  8. Cut lemon into wedges.

Method:

  1. Heat half of the cooking oil in a large pan or wok over medium-high heat. Add beef mince, breaking it apart with a spoon. Cook for 5-7 minutes until browned and cooked through. Season with a pinch of salt and pepper. Remove from pan and set aside.
  2. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  3. Cut lemon into wedges.
  4. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  5. Preheat the oven to 200°c (180°c fan-forced).
  6. Spoon jasmine rice onto plates, top with beef mince stir-fry, and add a side of the fresh veggie salad. Garnish with ccoriander and serve with lemon wedges.
  7. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  8. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  9. In the same pan, remaining add oil. Sauté brown onion, white parts of spring onion and garlic for 2-3 minutes until softened and fragrant.
  10. Wash and chop parsley.
  11. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  12. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  13. In a bowl, toss cucumber, carrots, radishes, and remaining green onions with lemon juice. Season lightly with salt.
  14. Return beef mince to the pan. Stir in sweet chilli sauce and oyster sauce, coating the beef evenly. Cook for 2 minutes until sauce thickens slightly. Add cashew nuts and half the green onions, stirring for another minute. Remove from heat.
  15. Rinse jasmine rice under cold water. Combine 1 cup rice with 1. 5 cups water in a pot. Bring to a boil, reduce to a simmer, cover, and cook for 12-15 minutes until water is absorbed. Fluff with a fork and set aside.
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