Asian Chilli Beef with Pickled Carrots

This is a lovely vibrant easy supper! It looks like a lot of ingredients but if you are like me and cook asian recipes quite often, most of them will already be in your store cupboard.

Serves 2

Prep time 10 mins

Cook time 20 mins

Beef

400g minced Beef

5tbsp Cornflour, on the beef

2 tbsp Sesame oil

1 tbsp Coconut oil

1 banana shallot, sliced into thin half moons

3 Garlic cloves, sliced

10cm Ginger cut into matchsticks

1 tsp Chinese 5 spice

1 tsp hot Chilli powder

3tbsp Chinese rice vinegar

2tbsp Tamari

200ml hot beef stock

1tsp sweet chilli sauce or chilli jam

1 Lime, juice and zest

1 tbsp Sriracha

2 tsp Palm sugar

Pickled carrots

4 Carrots, cut into matchsticks (julienned)

150ml White Vinegar

60g Sugar

1 tsp Salt

Rice

180g Jasmine rice

400ml can coconut milk

Extras

Red chillies

3 Spring onions

Coriander

Thai basil

Lime wedges

Toasted Sesame seeds

Ginger matchsticks

Method:

1. A couple of hours before you want to eat, warm the white wine vinegar with 100ml water, the sugar and salt in a small saucepan until the sugar is dissolved. Allow to cool before adding the carrot matchsticks.

2. Heat the coconut milk and a pinch of salt in a medium sauce pan. Rinse the rice in a sieve and add it to the hot coconut milk. Cook for 12 minutes and then turn the heat off and let it sit with the lid on.

3. Heat a sauté pan to a medium heat and add the coconut oil. Heat a frying pan to a high heat and add the sesame oil.

4. Toss the minced beef with the cornflour, using two forks to pull it apart. Add it to the hot frying pan, stirring occasionally, until its crispy; around 15 mins.

5. Whilst the beef is cooking, add the shallot to the sauté pan and cook for a couple of minutes before adding the garlic and ginger, reserving a few ginger matchsticks for garnish. Turn down the heat to low and add the chilli powder and Chinese 5 spice and toast for a couple of minutes.

6. Add the vinegar, tamari, chilli sauce, lime juice and Sriracha to the onion mixture, stir and allow to cook for 3 minutes before adding the stock.

7. Add the lime zest and palm sugar and allow the sauce to reduce until syrupy.

8. Chop the chill and the spring onions and pick the herbs.

9. Stir the sauce in to the beef. Serve the rice into bowls, topped by the beef with the pickled carrot alongside. Sprinkle over the extras and serve with a lime wedge on the side.