The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
One-pan Thai steak & rice
Prepare to be transported to tea-time nirvana. Steak strips, red pepper, pak choi, basmati rice and an aromatic red Thai curry and sun-dried tomato sauce are combined, sealed and simmered… And just one pan to wash – thanks very much!
SWK: High protein
Plants 4
one pot
Serving size
Ingredients
- 2 onion
- 2 pak choi
- 1 handful of fresh coriander
- 4 bavette steaks
- 6 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 4 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 280g basmati rice
- 2 pepper
Nutritional Information
Calories: 503
Protein: 40g
Carbs: 73g
Fat: 7.8g
Ingredients
- 140g basmati rice
- 1 onion
- 1 pak choi
- 1 handful of fresh coriander
- 2 bavette steaks
- 3 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 pepper
Nutritional Information
Calories: 503
Protein: 40g
Carbs: 73g
Fat: 7.8g
One-pan Thai steak & rice
Prepare to be transported to tea-time nirvana. Steak strips, red pepper, pak choi, basmati rice and an aromatic red Thai curry and sun-dried tomato sauce are combined, sealed and simmered… And just one pan to wash – thanks very much!
Cook time:
40 mins
Cuisine:
Thai
Food group:
Beef
Allergens: Fish
Cooking Instructions
Before you start
- Large non-stick frying pan with lid
Prep & fry
- Peel and thinly slice the onions, and deseed and thinly slice the peppers.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium heat. Fry the onions and peppers for 5-7 mins.
Slice the steaks
- Meanwhile, boil a kettle. Trim the pak choi and cut into bite-size pieces, and finely chop the coriander.
- On a separate board, trim any visible fat from the steaks then thinly slice against the grain.
Stir & simmer
- Add the rice and both pastes to the saucepan, then crumble in the stock, pour in 400ml boiled water (700ml for 4 portions) and stir well.
- Sprinkle in half the coriander and the fish sauce, then layer the pak choi and steak strips on top. Bring the sauce to a simmer, then reduce the heat to medium-low and cover with foil.
- Put a lid on top to create a seal, then simmer gently for 20-25 mins (25-30 mins for 4 portions) until the rice is cooked.
Add your final flourish
- Scatter over the remaining coriander and serve.