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

To serve:

• ½ lime, juiced
• ½ bunch Thai basil or coriander, roughly torn

Instructions:

1. Begin by chopping vegies and place them in small, separate bowls near the stove.
2. 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.
3. 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.
4. 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.
5. Add the coconut aminos, stir well and continue to cook uncovered for a further 5 – 10 minutes, or until the mince is well browned.
6. Add cabbage and pak choy to the pan and mix well. Cover with lid for 2 – 3 minutes until it starts to wilt.
7. Add capsicum and bean sprouts and stir to mix evenly.
8. Replace lid and turn off heat. Taste, and season with salt and pepper.
9. Best served immediately with a squeeze of lime juice and fresh herbs.

Serves: 4 – 5

Recipe Notes:

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).