Thai Beef Stir-Fry with Rice

15 30 599
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 4
Thai Beef Stir-Fry with Rice
Health Highlights


400 gm Beef brisket, lean (strips)
2 medium Carrots (cut into sticks)
1 1/2 tbsp Chili paste, Gourmet Garden (sweet)
1 cup Cilantro (coriander) (chopped)
30 gm Ginger root (cut into sticks)
3 clove(s) Garlic
1 cup White rice, parboiled, dry
1 stalk(s) (2oz) Lemon grass
1 tbsp Lime juice (fresh)
1 cup Mint, fresh (leaves)
1 1/2 tbsp Peanut oil
2 cup Peas Shoots
1 1/2 tbsp Soy sauce, low sodium
1 stalk(s) Green onion (stalk, white part only, finely chopped)
1 medium pepper(s) Red bell pepper (cut into strips)


Cook the rice in two cups of water. Bring water and rice to a boil, cover, lower the heat and let it cook until all the water is absorbed.

Add 1 tbs of oil to a wok on high heat. Add half the beef and stir-fry for 1-2 mins. Repeat with remaining beef.

Heat remaining oil over medium-high heat. Add carrots, sweet red pepper, lemongrass, ginger and garlic. Stir-fry for 2 mins. Add soy sauce, sweet chilli sauce and lime juice. Toss well.

Return beef and toss through. Remove from heat and toss in half the coriander and mint. Serve with remaining coriander, mint and rice.

Nutrition Facts

Per Portion

Calories 599
Calories from fat 123
Calories from saturated fat 34
Total Fat 13.7 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 6.6 g
Cholesterol 62 mg
Sodium 588 mg
Potassium 1096 mg
Total Carbohydrate 90 g
Dietary Fiber 5.0 g
Sugars 28.0 g
Protein 31 g

Dietary servings

Per Portion

Grain 1.8
Meat 1.1
Vegetables 2.9

Energy sources


Meal Type(s)