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of the week
Thai Style Beef
Light to eat but big on flavour, this fast and easy noodle salad is
suitable for the whole whānau. Dial up the heat with some added chilli or
a drizzle of hot sauce!
Prep time: 15 mins
Cooking time: 15 mins
2 Tbsp uncooked rice
250g green beans
100g rice noodles
1 Tbsp squeezable Liquid
2 Tbsp fish sauce
500g beef mince
2 cloves garlic, minced
1 Tbsp soy sauce
1 packet shredded carrots
1. To make the rice powder, put the rice in a dry frying
pan and cook until lightly golden in colour. Cool and
grind to a coarse powder and set aside.
2. Cut the beans into 5cm lengths. Put into a heatproof
bowl with the noodles and pour over boiling water.
Soak for 10 minutes or until softened, then drain and
cover with cold water. Set aside.
3. For the dressing, combine the zest and juice of the
limes with the honey and fish sauce and set aside.
4. Heat 1 tbsp olive oil in a frying pan over high heat and
add the beef mince. Fry, breaking up any lumps, until
browned and cooked through; around 5 minutes. Add
the garlic and soy sauce and season with salt and
5. Drain the green beans and rice noodles and combine
with the carrots and the dressing. Put into bowls and
top with the fried mince then sprinkle over the rice
powder to serve.
• Serve with freshly chopped coriander and extra wedges
& Cut Round
Product of Australia