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Thai Beef Stir-Fry

Thai Beef Stir-Fry

with Basil, Coconut Rice, and Crispy Green Beans

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Rated 3.2 / 4out of 7960 ratings
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Stir-frying is one of the best techniques for putting dinner on the table in under 30 minutes. An aromatic combo of basil, garlic, and serrano chili gives this dish an intense flavor base. Served over fluffy coconut rice, this is a stir-fry you’ll be asked to make again and again.

Tags:Gluten freeSpicy
Allergens:Tree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Ground Beef

¾ cup

Lite Coconut Milk

(ContainsTree Nuts)

1 unit

Red Bell Pepper

6 ounce

Green Beans

¾ cup

Basmati Rice

1 unit

Lime

2 unit

Scallions

½ ounce

Basil

1 unit

Serrano Pepper

1 teaspoon

Thai Seasoning Blend

2 clove

Garlic

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2719.6 kJ
Calories650 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate70 g
Sugar6 g
Dietary Fiber7 g
Protein40 g
Sodium155 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Large Pan
Fork
Instructionsarrow up iconarrow up icon
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Prep the veggies
Prep the veggies
1

Wash and dry all produce. Preheat the oven to 400 degrees. Thinly slice the scallions, keeping the greens and whites separate. Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Mince or grate the garlic. Thinly slice the serrano pepper, removing the seeds if you prefer less heat. Slice the lime into wedges. Tear the basil leaves into small pieces and discard the stems.

2

Make the coconut rice: Bring ¾ cup coconut milk, ¾ cup water, and a large pinch of salt to a boil in a small pot. Once boiling, add the rice, cover, and reduce to a simmer for 15 minutes, until tender.

3

Roast the green beans: Toss the green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until soft and slightly caramelized.

Cook the veggies
Cook the veggies
4

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the bell pepper and cook, tossing for 5-6 minutes, until soft. Add the scallion whites, garlic, and a bit of serrano pepper (to taste) to the pan and cook, tossing for 1-2 minutes, until softened and fragrant. Season with salt and pepper.

Cook the beef
Cook the beef
5

Add the ground beef and Thai seasoning to the same pan and cook, breaking up the meat into pieces, until browned and cooked through. Season with salt and pepper. Remove the pan from the heat and stir in the torn basil.

6

Finish and serve: Fluff the coconut rice with a fork. Plate on a bed of rice, and top with the Thai beef stir fry, crispy green beans, and reserved scallion greens. Squeeze a lime wedge over top and enjoy!