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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Vegetable oil | Salt | Pepper | Chopping board | Knife | Cooking pot | Cooking pan
Cooking Instructions
Ingredients
Step 5 : Make the Salad
Peel the cucumber into thin strips. Chop spring onion. In a bowl, mix lime juice, tamari, and sesame oil. Season with salt and pepper.
400 ml Water for Rice
180 g Basmati Rice
7 g Ginger
7 g Garlic
240 g Minced Beef
4 g Homemade Thai Spice
2 g Chili Powder
60 g Hoisin Sauce
120 g Snow Peas
150 g Baby Bok Choy
150 ml Water
130 g Lime
160 g Cucumber
10 ml Tamari Soy Sauce
10 g Spring Onion
2 g Mixed Sesame Seeds
7 ml Toasted Sesame Oil
Allergens
Step 1 : Cook the Ginger Rice
Rinse basmati rice until clear. Boil water with salt and halved ginger. Add rice, boil for 1-3 minutes, cover, simmer for 12 minutes. Let it sit covered until serving.
Nutritional Information
Energy (kJ/kcal)
773
Protein (g)
31
Carbohydrates (g)
93
Fibers (g)
8
Sugar
7
Fats (g)
43
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Cook the Beef
In a heated pan, add oil and cook the beef until browned for 7 minutes. Add Thai spice, chili, salt, pepper, and garlic; cook 30 seconds. Mix in hoisin sauce.
Step 2 : Prep the Ingredients
Chop garlic finely. Halve snow peas lengthwise. Slice bok choy into bite-sized pieces.
Step 4 : Final Touches
To the beef, add snow peas, water, and vegetable cube; cook for 4-6 minutes. Then, add bok choy and cook till wilted. Season to taste.
Step 6 : Serve and Enjoy!
Fluff the rice, and serve with hoisin beef. Garnish with sesame seeds, alongside cucumber salad.
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