Thai pan with minced meat and peanuts

Name: Thai pan with minced meat and peanuts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Mung bean seedlings; 1 Onion; 1 Garlic clove; 1 red chilli pepper; 1 Organic Lemon; 200 g Basmati rice; 7-10 Tbsp salt and pepper; 75 g unsalted peanut kernels; 2 TABLESPOONS Oil; 500 g minced beef; 100 ml Soy sauce; 150 g frozen peas

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Mung bean seedlings
1 Onion
1 Garlic clove
1 red chilli pepper
1 Organic Lemon
200 g Basmati rice
7-10 Tbsp salt and pepper
75 g unsalted peanut kernels
2 TABLESPOONS Oil
500 g minced beef
100 ml Soy sauce
150 g frozen peas

Directions

1
Select the seedlings, wash and drain. Peel and finely chop the onion and garlic. Clean the chilli, carve lengthwise, remove seeds, wash and cut into fine rings. Wash the lemon hot, dry and finely grate the peel.
2
Squeeze the lemon.
3
Cook the rice in just under 1/2 l boiling salted water according to package instructions.
4
Coarsely chop peanuts and roast them in a wok or pan without fat. Remove. Heat oil in the wok. Fry the minced peanuts until crumbly. Fry the onion, garlic and chilli briefly. Deglaze with 5 tbsp. water and soy sauce and bring to the boil.
5
Stir in frozen peas and sprouts, simmer for about 2 minutes. Season with lemon juice and zest.
6
Season the mincing pan with pepper and possibly a little salt. Sprinkle with peanuts. Add rice.