Thai Style Steak and Rice

If you’re after a quick, takeaway-style dinner that doesn’t compromise on nutrition, our Thai Style Steak and Rice always delivers.  

Juicy, tender steak is paired with fragrant rice and bold Thai-inspired flavours for a meal that’s fresh, satisfying and guaranteed to impress guests, with very little effort. 

This dish is all about the marinades. It's bright, zesty and aromatic with deep umami flavours that that will satisfy your taste buds as much as your appetite. And the great thing is, it’s low effort, you just mix the ingredients together and pour it on.  

Ready in just 35 minutes, this recipe is perfect when you want something fast but still exciting. It’s balanced, hearty, and easy to prepare, making it ideal for meal prep or a simple dinner that feels anything but basic. 

Serves: 4 

Prep time: 20 minutes 

Cook time: 15 minutes 

Ingredients: 

For the steak:  

•  4 sirloin steaks  
• 1 clove of garlic 
• 2 cm knob of ginger 
• 1/2 red chilli 
• 1 tablespoons fish sauce 
• 2 tablespoons oyster sauce 
• 1 tablespoons soy sauce  
• 1/2 teaspoon caster sugar   

For the salad and dipping sauce:  

• 1 medium carrot  
• ½ medium cucumber  
• 2 Limes (juice and zest)  
• 1 tablespoon of fish sauce 
• 1 clove of garlic  
• 1/2 red chilli  
• 2cm knob of ginger  
• 1/2 teaspoon of caster sugar  
• 1 tablespoon of soy sauce 
• 15g of coriander   

To serve: 

• 2 x microwave pouches of brown rice to serve 
• 1 teaspoon oil (vegetable or sunflower) for cooking 

Method: 

1. To prepare your ingredients, grate the garlic and ginger, finely dice ½ a red chilli. Slice the carrot and cucumber into matchsticks or peel into ribbons. And shred the coriander. 
2. Mix the marinade ingredients and pour over your steaks, set it aside to marinate at room temperature for 15 minutes. 
3. While the steaks are marinating, prepare your salad and dipping sauce. Toss the carrot and cucumber in a bowl. In a separate bowl mix the grated garlic, ginger, red chilli, soy sauce, lime juice & zest, caster sugar and coriander in a bowl. Stir 1 tablespoon of the sauce through the carrot and cucumber salad. Set the rest of the dipping sauce aside. 
4. Heat a large frying pan over a medium high heat, add 1 tablespoon of oil and cook the steaks to your liking. Cook for 2-3 minutes on either side for rare, 3-4 minutes on either side for medium-rare and 5-6 minutes on either side for well done. Please note, cooking time varies depending on the size and thickness of the steaks.  
5. Once cooked to your liking, remove the steaks from the pan and allow to rest on a chopping board for 5-10 minutes. 
6. Whilst the steaks are resting, cook your rice pouches according to the packet instructions. 
7. Slice the steaks into strips and serve alongside your rice, salad and drizzle over your dipping sauce. 

Leftovers 

Pop any leftovers into airtight containers in the fridge and it will keep for up to 3 days. Leftovers are best enjoyed cold. 

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