Thai beef stir fry

Stir up your night with the delicious tastes and beautiful colours of Thailand.

Ingredients for two people

150 g	rice
2 tbs	red curry paste
1 bunch	spring onion, roughly chopped
1	red capsicum, sliced
1 bunch	bok choy, stems chopped & leaves separate
2	garlic cloves, sliced
350 g	beef strips

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For the rice

This is a really quick dish so get a large pot of water boiling straight away for the rice. While waiting for the water to boil you can chop all of the ingredients according to instructions above. Add the rice to the boiling water, and cook for 10-12 minutes. Check that your rice is cooked and strain out any excess water.

For the stir fry

While the rice is boiling heat some vegetable oil in a wok or large pan over high heat. Add the  red curry paste (remember this is spicy! Use less for less heat), spring onion, red capsicum, bok choy stems, and the garlic, and cook for 2 minutes. Now add the beef strips, stirring frequently, cook the beef until it’s just browned all over so that it is still medium rare. Now add the bok choy leaves for the last 1 minute of cooking.

To serve

Divide the rice between bowls and top with the beef strips and a dash of fish sauce if you have some in the pantry. Enjoy!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Roast veggie salad

This dazzling and delicious salad will add a splash of colour to your dinner table.

Ingredients for two people

300 g	sweet potato, chopped into 1cm cubes
200 g	pumpkin, chopped into 1 cm cubed
2	beetroot, peeled & chopped into 1 cm cubes
1	red onion, quartered
2	garlic cloves, crushed
2 tbs	olive oil
1	lemon, juiced
2 tsp	wholegrain mustard
100 g	spinach
2 tbs	parsley, finely chopped
100 g	feta, crumbled

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For the veggies

Preheat the oven to 200C. Place the sweet potato, pumpkin beetroot and onion on a large baking tray. Toss the garlic through the vegetables and season with sea salt and freshly cracked pepper and roast for 20 minutes.

For the dressing

In a clean jar add the olive oil, lemon juice and wholegrain mustard, screw on the lid and shake until well combined.

To serve

Toss your warm roast vegetables with your spinach. Drizzle with mustard dressing and garnish with fresh parsley and crumbled feta.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au