Thai-Style Lean Beef Mince Rice With Mangetout

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your lean beef mince and sprinkle in your beef stock mix

Cook for 3-4 min or until the lean beef mince is browned all over, breaking it up with a wooden spoon as you go

Add your mangetout to the pan and cook for 1 min or until starting to soften

Add your red Thai curry paste, ginger paste and half of your chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min further or until fragrant

Meanwhile, chop your Thai basil finely, including the stalks

Cut your lime[s] into 2 wedges per person

Once fragrant, add your tomato paste, a pinch of sugar and a small splash of water to the pan and mix until everything is combined

Squeeze your pouch[es] of cooked white long grain rice to separate the grains then add to the pan, breaking it up with a wooden spoon as you go and give everything a good mix up

Stir through half of the chopped Thai basil and the juice of half the lime wedges (save the rest for garnish!)

Cook for 2-3 min further or until the rice is piping hot and the beef is cooked through (no pink meat!) – this is your Thai-style lean beef mince rice with mangetout

Note: Please make sure you cook your beef thoroughly as cooking equipment varies