Thai Beef Bowls With Coconut Rice
Thai Beef Bowls With Coconut Rice
Ingredients
Coconut Rice
- 1 1/2 cups jasmine rice
- 400 ml canned coconut milk
- 1/2 cup water
Salad
- 1 cup bean shoots
- 1 carrot grated or julienned
- 1/2 red capsicum sliced thinly into strips
- 1 cup red cabbage very thinly sliced
- 1 lebanese cucumber sliced or julienned
- 2 spring onions finely sliced
- 1/2 cup coriander leaves
Dressing
- 2 tablespoons sesame oil
- 1/2 lime juice squeezed
- 2 tablespoons fish sauce
- 2 tablespoons honey
Beef
- 1 tablespoon extra virgin olive oil
- 350 g beef mince
- 2 cloves garlic finely chopped
- 3 cm ginger piece finely chopped
- 2 tablespoons sweet chilli sauce
- 1 tablespoon soy sauce
Instructions
- For the coconut rice: Place all the ingredients in a medium saucepan over high heat and bring to the boil. Reduce the heat to very low, cover with the lid and simmer for 12–15 minutes. Fluff with a fork.
- For the salad: Mix all the ingredients in a large bowl.
- For the dressing: Whisk all the ingredients together and pour over the salad. Set aside.
- For the beef: Place a medium saucepan over medium heat. Add the olive oil and beef mince and cook for 3–4 minutes, stirring with a wooden spoon to break up the mince. Then add the garlic and ginger and stir through for 3 minutes. Add the sweet chilli sauce and soy sauce and combine. Turn off the heat.
- Place the coconut rice into two bowls. Add some salad to each bowl, then add the warm beef mince on top. Sprinkle with chopped peanuts and red chilli flakes, if you like.
Nutrition
Calories: 1710kcalCarbohydrates: 172gProtein: 51gFat: 97gSaturated Fat: 54gPolyunsaturated Fat: 8gMonounsaturated Fat: 26gTrans Fat: 2gCholesterol: 124mgSodium: 2287mgPotassium: 1965mgFiber: 14gSugar: 34gVitamin A: 6811IUVitamin C: 84mgCalcium: 337mgIron: 16mg
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