Thai Beef Bowls with Lemongrass Rice

ThaiBeefBowlsHello #LoyalRoyals,

This has got to be one of our favourite dishes here at the Palace. It’s the steaming lemongrass-infused rice; the Thai flavours and the way on a cold autumnal evening, you can almost wrap yourself around the fragrant bowl.

Have you got any wonderfully warming dishes that you find yourself going back to time and time again at this time of year? Send us an email or connect with us on Facebook or Instagram and let us know! We’d love to give them a try at the Palace.

Stay warm and cosy until next time,
HRH Kathleen

You will need

For the lemongrass rice
1 cup coconut milk
1 cup water
1 cup uncooked jasmine rice
1 Tbsp sesame oil
1 stick fresh lemongrass, bruised with a knife and coarsely chopped
½ tsp salt

For the salsa
2 large carrots, cut into matchsticks
1 red pepper, cut into matchsticks
1 small chilli, sliced
2 large spring onions, chopped
1 tsp fish sauce
½ tsp honey
Juice of 1 lime
2 Tbsp sesame oil

For the beef
2 Tbsp sesame oil
2 tsp chopped garlic
2 tsp fresh ginger, grated
500g lean beef mince
Pinch of black pepper
3 Tbsp soy sauce
3 Tbsp sweet chilli sauce
3 Tbsp Pesto Princess Thai Pesto (if you are out of Thai Pesto, the Pesto Princess Coriander and Chilli Pesto will also work well).

How to

1. Add the coconut milk and water to a medium size pot. Bring to a simmer and then add the rice, sesame oil, salt and lemongrass. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting. Allow the rice to cook for ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered, for another 15-20 minutes. Before serving, take out the lemongrass and fluff the rice with a fork.

2. Now to make the ‘salsa’. Combine the carrots, red pepper, chilli, spring onions, fish sauce, honey, lime juice and 2 Tbsp sesame oil. Set aside.

3. For the beef, heat 2 Tbsp sesame oil in a wok or large pan over a medium to high heat. Add the garlic and ginger and cook briefly before adding the beef. Brown the meat, and keep breaking it up with a wooden spoon into small little pieces.

4. Once the beef is cooked add the soy sauce and sweet chilli sauce and mix through, cook for about 3-5 minutes then add the Pesto Princess Thai Pesto and mix again.

Serve with your lemongrass rice and salsa and a lovely bottle of wine.

Feeds 4

Recipe and food styling by Michelle Parkin.


Michael Olivier’s Choice

Mulderbosch Cabernet Sauvignon Rosé 2015 

A fabulous bottle of wine which can tackle some full flavours. These beef bowls with Thai Pesto would be a great match.

It looks like: Pink, pink, pink. The cigar label adds so much appeal as it uses up just a thin strip in the front allowing the pink to really shine, huge thirst appeal. In the glass it is clear ripe watermelon.

It smells like: Fresh cut strawberries and watermelon. Rose petals and some of the Cabernet fruit gravitas.

It tastes like: In perfect harmony from first whiffs to aftertaste. Layers of chunky watermelon, strawberries, fresh sliced white nectarine and a touch of blackcurrant. Spirit lifting stuff.



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