200°C · 30 minAllergens
Sesamzaad
Soja
VisThai Beef Stew
Enjoy an elaborate Thai dining experience with this wonderfully fragrant beef stew. The sticky rice is cut into cubes and accompanied by a sweet and sour peanut dip, which pairs perfectly with the rice. A crunchy salad of finely chopped vegetables and mint adds a refreshing taste. Alongside the salad, we provide Thai dressing that you can use to your liking.
Thai Beef Stew
Free-range beef chuck, white sticky rice, white cabbage, daikon, carrot, spring onion, white onion, garlic, tomato purée, coconut milk, tamarind, palm sugar, fish sauce, mint, Thai basil, bay leaf, star anise, galangal, ginger, lime leaf, lime juice, red chilli, lemongrass, sesame oil, soy sauce, sunflower oil, pepper & salt.
Allergens: pinda, sesamzaad, soja, vis.
Microwave
Heat the stew and rice loosely covered for 2-3 minutes (1 person) or 5-6 minutes (2 or more persons). Serve with the salad, dressing, and peanut dip (cold).
Oven — 200°C, 30 minMarleen's choice
Preheat the stew and rice covered with an ovenproof plate or aluminium foil for 15 minutes (1 person), or 20-30 minutes (2 or more persons). Serve with the salad, dressing, and peanut dip (cold).
Average weight: 540 g