eCook Meal
Steamy Thai Red Beef
with pickled peppers, brown basmati & toasted cashews
Baby tomatoes, pickled bell peppers, creamy cashews, and zesty lime send this Thai-style beef to dizzying heights of scrumptious! Flowing over high-fiber brown basmati to mop up every drop of this coconut cream wonder.
Serving guide
Choose your portion size.
NOURISHING GRAIN
Rinse the rice and place in a pot. Submerge in 200ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. Drain on completion if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.
LEAVES & NUTS
Trim the base of the pak choi. Separate the leaves and rinse well. Cut off the stems, finely dice, and set aside. Slice the leaves in half lengthways and set aside separately from the stems. Place a pan or wok (large enough for the stir fry) over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE Beef
Pat the Beef dry with paper towel and slice into 1-2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the strips for 1-2 minutes per side until browned but not cooked through. Remove from the pan and set aside.
CURRY BEGINNINGS
Return the pan or wok to a medium heat with another drizzle of oil. When hot, sauté the pak choi stems for 2-3 minutes. Add in ⅔ of the curry paste (or to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and 25ml of water. Stir through the stock and the halved baby tomatoes and allow to simmer for 3-4 minutes until thickened slightly.
CURRY FINISHINGS
Once the curry sauce has reduced, add in the Beef strips, drained pickled peppers, and pak choi leaves. For a spicier sauce, stir in the remaining curry paste to taste. Simmer for 2-3 minutes until the leaves have wilted and the beef is cooked through but tender, stirring occasionally. On completion, stir through some lime juice and zest to taste, reserving a wedge for serving. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice. If the sauce is too thick, loosen with a little water.
DISH UP AND WARM UP
Fill a bowl with brown basmati and smother in the Thai red Beef curry. Sprinkle over the chopped, toasted cashews and garnish with the rinsed coriander leaves. Wow!
NOURISHING GRAIN
Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. Drain on completion if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.
LEAVES & NUTS
Trim the base of the pak choi. Separate the leaves and rinse well. Cut off the stems, finely dice, and set aside. Slice the leaves in half lengthways and set aside separately from the stems. Place a pan or wok (large enough for the stir fry) over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE Beef
Pat the Beef dry with paper towel and slice into 1-2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the strips for 1-2 minutes per side until browned but not cooked through. Remove from the pan and set aside.
CURRY BEGINNINGS
Return the pan or wok to a medium heat with another drizzle of oil. When hot, sauté the pak choi stems for 2-3 minutes. Add in ⅔ of the curry paste (or to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and 50ml of water. Stir through the stock and the halved baby tomatoes and allow to simmer for 4-5 minutes until thickened slightly.
CURRY FINISHINGS
Once the curry sauce has reduced, add in the Beef strips, drained pickled peppers, and pak choi leaves. For a spicier sauce, stir in the remaining curry paste to taste. Simmer for 2-3 minutes until the leaves have wilted and the beef is cooked through but tender, stirring occasionally. On completion, stir through some lime juice and zest to taste, reserving a wedge for serving. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice. If the sauce is too thick, loosen with a little water.
DISH UP AND WARM UP
Fill some bowls with brown basmati and smother in the Thai red Beef curry. Sprinkle over the chopped, toasted cashews and garnish with the rinsed coriander leaves. Wow!
NOURISHING GRAIN
Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. Drain on completion if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.
LEAVES & NUTS
Trim the base of the pak choi. Separate the leaves and rinse well. Cut off the stems, finely dice, and set aside. Slice the leaves in half lengthways and set aside separately from the stems. Place a pan or wok (large enough for the stir fry) over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE Beef
Pat the Beef dry with paper towel and slice into 1-2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the strips for 1-2 minutes per side until browned but not cooked through. Remove from the pan and set aside.
CURRY BEGINNINGS
Return the pan or wok to a medium heat with another drizzle of oil. When hot, sauté the pak choi stems for 2-3 minutes. Add in ⅔ of the curry paste (or to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and 50ml of water. Stir through the stock and the halved baby tomatoes and allow to simmer for 4-5 minutes until thickened slightly.
CURRY FINISHINGS
Once the curry sauce has reduced, add in the Beef strips, drained pickled peppers, and pak choi leaves. For a spicier sauce, stir in the remaining curry paste to taste. Simmer for 2-3 minutes until the leaves have wilted and the beef is cooked through but tender, stirring occasionally. On completion, stir through some lime juice and zest to taste, reserving a wedge for serving. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice. If the sauce is too thick, loosen with a little water.
DISH UP AND WARM UP
Fill some bowls with brown basmati and smother in the Thai red Beef curry. Sprinkle over the chopped, toasted cashews and garnish with the rinsed coriander leaves. Wow!
NOURISHING GRAIN
Rinse the rice and place in a pot. Submerge in 800ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. Drain on completion if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.
LEAVES & NUTS
Trim the base of the pak choi. Separate the leaves and rinse well. Cut off the stems, finely dice, and set aside. Slice the leaves in half lengthways and set aside separately from the stems. Place a pan or wok (large enough for the stir fry) over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE Beef
Pat the Beef dry with paper towel and slice into 1-2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the strips for 1-2 minutes per side until browned but not cooked through. Remove from the pan and set aside.
CURRY BEGINNINGS
Return the pan or wok to a medium heat with another drizzle of oil. When hot, sauté the pak choi stems for 2-3 minutes. Add in ⅔ of the curry paste (or to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and 100ml of water. Stir through the stock and the halved baby tomatoes and allow to simmer for 6-7 minutes until thickened slightly.
CURRY FINISHINGS
Once the curry sauce has reduced, add in the Beef strips, drained pickled peppers, and pak choi leaves. For a spicier sauce, stir in the remaining curry paste to taste. Simmer for 4-3 minutes until the leaves have wilted and the beef is cooked through but tender, stirring occasionally. On completion, stir through some lime juice and zest to taste, reserving a wedge for serving. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice. If the sauce is too thick, loosen with a little water.
DISH UP AND WARM UP
Fill some bowls with brown basmati and smother in the Thai red Beef curry. Sprinkle over the chopped, toasted cashews and garnish with the rinsed coriander leaves. Wow!
Brown Basmati Rice - 400ml
Pak Choi - 400g
Cashew Nut Pieces - 40g
Free-range Beef Schnitzel (without crumb) - 600g
Thai Red Curry Paste - 60ml
Coconut Cream - 400ml
Vegetable Stock - 20ml
Baby Tomatoes - 400g
Pickled Bell Peppers - 100g
Limes - 2
Fresh Coriander - 15g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R209.02
for 4 servings · R52.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cashew Nut Pieces needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Brown Basmati Rice needs 400 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
Not in the Woolies basket — source these elsewhere:
- Free-range Beef Schnitzel (without crumb)
- Pickled Bell Peppers
- Thai Red Curry Paste
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Steamy Thai Red Beef?
The preparation time for Steamy Thai Red Beef with pickled peppers, brown basmati & toasted cashews is between 20 and 30 minutes.
What is the total time required to make Steamy Thai Red Beef with pickled peppers, brown basmati & toasted cashews?
The total time required to make Steamy Thai Red Beef with pickled peppers, brown basmati & toasted cashews is between 40 and 50 minutes.
How many servings does Steamy Thai Red Beef provide?
4 servings
What are the main ingredients in Steamy Thai Red Beef?
Baby Tomato, Beef, Beef Schnitzel (without crumb), Brown Basmati Rice, Cashew Nut, Coconut Cream, Fresh Coriander, Lime, Pak Choi, Pickled Bell Peppers, Thai Red Curry Paste, Vegetable Stock
What is the nutritional information of Steamy Thai Red Beef?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Steamy Thai Red Beef?
NOURISHING GRAIN: Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. Drain on completion if necessary and fluff up with a fork. Replace the lid and set aside to keep warm. LEAVES & NUTS: Trim the base of the pak choi. Separate the leaves and rinse well. Cut off the stems, finely dice, and set aside. Slice the leaves in half lengthways and set aside separately from the stems. Place a pan or wok (large enough for the stir fry) over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. CURRY FINISHINGS: Once the curry sauce has reduced, add in the beef strips, drained pickled peppers, and pak choi leaves. For a spicier sauce, stir in the remaining curry paste to taste. Simmer for 2-3 minutes until the leaves have wilted and the beef is cooked through but tender, stirring occasionally. On completion, stir through some lime juice and zest to taste, reserving a wedge for serving. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice. If the sauce is too thick, loosen with a little water. DISH UP AND WARM UP: Fill some bowls with brown basmati and smother in the Thai red beef curry. Sprinkle over the chopped, toasted cashews and garnish with the rinsed coriander leaves. Wow! CURRY BEGINNINGS: Return the pan or wok to a medium heat with another drizzle of oil. When hot, sauté the pak choi stems for 2-3 minutes. Add in ⅔ of the curry paste (or to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and 50ml of water. Stir through the stock and the halved baby tomatoes and allow to simmer for 4-5 minutes until thickened slightly. SEAL THE BEEF: Pat the beef dry with paper towel and slice into 1-2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the strips for 1-2 minutes per side until browned but not cooked through. Remove from the pan and set aside.
What should be prepared from my kitchen to make Steamy Thai Red Beef?
Baby Tomato, Beef, Beef Schnitzel (without crumb), Brown Basmati Rice, Cashew Nut, Coconut Cream, Fresh Coriander, Lime, Pak Choi, Pickled Bell Peppers, Thai Red Curry Paste, Vegetable Stock
How many calories does Steamy Thai Red Beef have?
calories
How much fat content does Steamy Thai Red Beef have?
grams