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Thai Beef Bowl

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Instructions

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Slice the Bell Pepper into strips and thinly slice the Red Onion. Heat a frying pan for the Beef Mince.
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Once the pan is hot add the Beef Mince and cook for about 5 minute or until browned. Break up the mince as it cooks and drain any excess fat.
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As the Beef Mince is cooking in a pan of water add the Jasmine Rice with little salt, cover with a lid and bring to the boil. Once boiling turn the heat down and allow the Jasmine Rice to cook for around 10 minutes. Once done turn off the heat and leave the lid on to stay warm.
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Once the Beef Mince is browned add the Ingredient Not Found. Cook until soft for about 10 minutes. Stir in the Ginger Puree, Ingredient Not Found, Water, Chicken Stock and the Mangetout. Bring to the boil then lower the heat and simmer for about 5 minutes or until the Mangetout are tender.
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While that simmers, zest the Lime and then halve it. Stir in the Ketjap Manis and a squeeze of the Lime. Season with a little salt and pepper. Fluff up the rice and stir in the Lime zest.
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Share the rice across your bowls and top with the beef stir-fry. Season with a little salt and pepper and squeeze a little lime over the top. Eat and enjoy!
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