Thai Beef Stir-fry

Name: Thai Beef Stir-fry with Pak Choi, Peppers and Peanuts
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean beef mince; 1 Piece of Yellow pepper; 1 Piece of Carrot; 3 Piece of Baby pak choi; 1 Piece of Large red chilli; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 100 Grams of Bean sprouts; 40 Grams of Salted peanuts; 15 Grams of Fresh basil; 20 ML of Soy sauce; 10 ML of Fish sauce; 15 Grams of Ginger garlic paste; 20 Grams of Red curry paste; 20 Grams of Oyster sauce; 15 Grams of Honey; 20 Grams of Corn starch; 150 ML of Water

Pak Choi, Peppers and Peanuts

Enjoy this fragrant stir-fry that comes together in under 30 min!

Cals 603 · Prot 49 · Carbs 40 · Fat 29

Low Carb

30 min

Thai Beef Stir-fry with Pak Choi, Peppers and Peanuts

Enjoy this fragrant stir-fry that comes together in under 30 min!

Cals 603 · Prot 49 · Carbs 40 · Fat 29

Low Carb

Ingredients

Stir-Fry

Lean beef mince

350 Grams

Yellow pepper

1 Piece

Carrot

1 Piece

Baby pak choi

3 Piece

Large red chilli

1 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Bean sprouts

100 Grams

Salted peanuts 1*

40 Grams

Fresh basil

15 Grams

Sauce

Soy sauce 9*10*11*

20 ML

Fish sauce 6*10*

10 ML

Ginger garlic paste

15 Grams

Red curry paste 7*

20 Grams

Oyster sauce 8*10*

20 Grams

Honey

15 Grams

Corn starch

20 Grams

Water

150 ML

Allergens

*1 Peanuts, *9 Soya, *10 Wheat, *11 Gluten, *6 Fish, *7 Crustaceans, *8 Molluscs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2521 / 603
Fats (g)	29
of which saturated (g)	8.5
Carbohydrates (g)	40
of which sugars (g)	14.2
Fibers (g)	8.9
Proteins (g)	48.7
Salt (g)	10.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

De-seed and finely chop the pepper. Peel and thinly slice the carrots. Trim the pak choi and slice it into quartes. Finely slice the red chilli.

2 Stir-fry sauce

In a bowl, combine the soy sauce, fish sauce, ginger garlic paste, curry paste (spicy!), oyster sauce, honey, corn starch and measured water - this is your stir-fry sauce.

3 Fry beef

Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the beef mince with a pinch of salt. Fry for 5-8 min or until browned and cooked through. Transfer the beef mince to a plate. Reserve the pan.

4 Stir-fry

Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the peppers, carrots and pak choi. Fry for 3 min. Add the red chilli (spicy!), stir-fry sauce, bean sprouts and beef mince and toss. Fry for 1 min. Simmer for 5 min or until the sauce thickens.