Thai Ground Beef Stir-Fry
with Peanuts & Asian Greens
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
When you want your fill of proteins, but you don’t want carbs or cleanup, this fragrant one-pan meal is your jam. Beef and peanuts have your needs covered, with enough lime, cilantro and Thai red curry paste to keep your taste buds humming.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Asian greens (yu choy or gai lan)
- 1 Lime
- 14g Cilantro
- 30ml Vegetable demi-glace
- 18g Red curry paste
- 25g Chopped peanuts
Contains: Peanuts
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
9 g
Sodium
670 mg
Total Carb
20 g
Sugars
4 g
Protein
31 g
Fibre
10 g
Preparation
Toast the peanuts
- In a large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl.
- Wipe out and reserve the pan.
Cook the beef
- In the same pan, heat a drizzle of oil on medium-high.
- Add the beef* and curry paste; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
- Meanwhile, remove the bottom inch of the gai lan stems; halve lengthwise, then crosswise.
- Roughly chop the cilantro leaves and stems, keeping them separate.
- Halve the lime; juice ½ and quarter the remaining ½.
Make the stir-fry
- To the pan, add the gai lan, cilantro stems, demi-glace and 3 tbsp water (double for 4 portions).
- Cook, partially covered, stirring occasionally, 3 to 5 min., until crisp-tender.
- Off the heat, add the lime juice; stir well.
Plate your dish
- Divide the stir-fry between your plates.
- Garnish with the peanuts, cilantro leaves and lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
