Thai Beef Mince and Rainbow Vegie Stir-fry
Summer nights call for light, refreshing meals that are simple to prepare, and that don’t heat up the kitchen.
If these are your criteria also, we’ve got a stunningly tasty recipe for you to try!
This Thai inspired stir-fry features a gorgeous array of multi-coloured vegies that exemplify the beautiful colours of creation. And who knew that mince (and not just steak cut into strips) would produce such a delicious stirfy!
As with any stir-fry, the secret to getting this dish on the table in under 20 minutes is to have all your vegies cut before you begin.
And if you’re following a low carb or paleo eating plan, you can do a happy dance! You really do need to try this recipe this week 🙂
As usual, we’d love to hear from you. Let us know your favourite tips for preparing and serving stir-fry meals in the comments below.
Thai Beef Mince and Rainbow Vegie Stir-fry (low carb)
- 500 g beef mince
- 8 – 10 cloves garlic, finely chopped (yep that’s a lot – it’s not a typo!)
- 4 tbsp coconut aminos or kecap manis
- 1/4 red cabbage, finely shredded
- 1 bunch pak choy or broccolini, roughly chopped
- 1/2 red or yellow capsicum, deseeded and sliced
- 1/2 – 1 bag bean sprouts, rinsed and well drained
- ½ lime, juiced
- ½ bunch Thai basil or coriander, roughly torn
- Begin by chopping vegies and place them in small, separate bowls near the stove.
- Heat a wok or large heavy-based fry pan (with a lid) over high heat. Add a generous knob of tallow or oil and swirl to coat.
- Add beef mince to the pan, teasing out into small pieces so it’s not a big lump. Using a wooden spatula as the mince browns, move the mince about the pan, breaking up any clumps.
- After cooking the mince for 5 minutes, add garlic and stir quickly so it doesn’t burn. Let the garlic cook for a further minute or so.
- Add the coconut aminos, stir well and continue to cook uncovered for a further 5 – 10 minutes, or until the mince is well browned.
- Add cabbage and pak choy to the pan and mix well. Cover with lid for 2 – 3 minutes until it starts to wilt.
- Add capsicum and bean sprouts and stir to mix evenly.
- Replace lid and turn off heat. Taste, and season with salt and pepper.
- Best served immediately with a squeeze of lime juice and fresh herbs.
Serves: 4 – 5
More filling? Serve on blanched rice noodles or cooked brown rice.
More flavour? Add 2 red chillies that have been deseeded and finely chopped at step 4.
More texture? Serve topped with roasted, salted peanuts.
(Inspiration credit: Australian Beef and Lamb).