Thai Beef Bowls With Coconut Rice
Thai Beef Bowls With Coconut Rice
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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 julienne peeled
- 1/2 red capsicum sliced thinly into strips
- 1 cup red cabbage very thinly sliced
- 1 cucumber sliced or julienne peeled
- 2 spring onion finely sliced
- 1/2 cup Fresh coriander
- 2 tbsp sesame oil
- 1/2 lime juiced
- 2 tbsp fish sauce
- 2 tbsp honey
Beef
- 350 g beef mince
- 2 cloves garlic finely chopped
- 3 cm ginger finely chopped
- 2 tbsp sweet chilli sauce
- 1 tbsp 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.1 1/2 cups Jasmine rice, 400 ml canned coconut milk, 1/2 cup water
- For the salad: Mix all the ingredients in a large bowl.1 cup bean shoots, 350 g beef mince, 2 spring onion, 1 cucumber, 1 cup red cabbage
- For the dressing: Whisk all the ingredients together and pour over the salad. Set aside.1 carrot, 1/2 red capsicum, 1/2 cup Fresh coriander, 2 tbsp sesame oil, 1/2 lime
- 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.2 tbsp fish sauce, 2 tbsp honey, 2 cloves garlic, 3 cm ginger, 2 tbsp sweet chilli sauce, 1 tbsp soy sauce
- 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.
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