Name: Thai Beef Bowls, Zingy Salad & Coconut Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups jasmine rice (rinsed well); 400 ml coconut milk (can); 2 cups water; 1 teaspoons salt; 1 carrot (large, grated or julienne peeled); 1 red capsicum (sliced thinly into strips); 1 lebanese cucumber (sliced or julienne peeled); 4 spring onions (finely sliced); 1 cup coriander leaves (roughly chopped); 2 limes (juiced); 4 tablespoons fish sauce; 3 tablespoons honey; 500 g beef mince; 3 cloves garlic (finely chopped); 4 cm ginger (finely chopped); 3 tablespoons sweet chilli sauce; 2 tablespoons soy sauce

Beef, Dinner, Family Meals, Lunch, Quick Meals, Salad

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Thai Beef Bowls, Zingy Salad & Coconut Rice

These Thai Beef Bowls with Zingy Salad & Coconut Rice are bursting with fresh, vibrant flavours and come together in less than 30 minutes. The fragrant coconut rice perfectly balances the savoury, sweet, and slightly spicy beef mince, while the zingy salad adds crunch and brightness to every bite.

It’s the perfect combination of comfort and freshness, making it an ideal meal for busy weeknights, meal prep, or even a casual dinner with friends. The best part? Each element can be prepared ahead, and the salad dressing can easily be adjusted to your taste.

Whether you’re craving a nourishing bowl or looking for a fun family meal, these Thai Beef Bowls will satisfy every time.

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Servings

Equipment

Medium saucepan with lid
Large Frying Pan
Chopping Board
Sharp Knife
Mixing bowls
Measuring Cups and Spoons

Ingredients

2 cups jasmine rice rinsed well
400 ml coconut milk can
2 cups water
1 teaspoons salt

Salad:

1 carrot large, grated or julienne peeled
1 red capsicum sliced thinly into strips
1 lebanese cucumber sliced or julienne peeled
4 spring onions finely sliced
1 cup coriander leaves roughly chopped
2 limes juiced
4 tablespoons fish sauce
3 tablespoons honey

Beef:

500 g beef mince
3 cloves garlic finely chopped
4 cm ginger finely chopped
3 tablespoons sweet chilli sauce
2 tablespoons soy sauce

Instructions

Rinse rice under cold running water until the water runs clear.
In a medium sized saucepan add the rice, coconut milk, water & salt. Place on high heat and bring to a boil. Then reduce to very low, place the lid on and simmer for 18-20 minutes. Remove from the heat and let it stand for 5 minutes. Fluff with a fork.
Meanwhile, make the salad by adding carrot, capsicum, cucumber, spring onion and coriander together in a medium sized bowl.
Make the dressing by mixing the lime juice, fish sauce and honey. Whisk and pour over the salad right before serving. Set aside.
For the beef: Place a large fry pan on medium/high heat. Add the beef mince. Break it up with a wooden spoon, while cooking for 3-4 minutes. Add the garlic and ginger and stir through for 3 minutes. Add the sweet chilli sauce and soy sauce, turn the heat to high and cook for 2 minutes. Turn off the heat.
Place the coconut rice into bowls. Add some salad to each bowl and then add the warm beef mince on top.

Video

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Notes

Cooking Tips for Beginners

Rinse rice thoroughly to achieve fluffy coconut rice.
Don’t overcook the beef – it only needs a few minutes to brown and caramelise.
Taste the salad dressing and adjust the balance of sweet, salty, and sour to your liking.

Serving Suggestions

Top with toasted peanuts or cashews for crunch.
Add sliced red chilli for extra heat.
Serve with fresh lime wedges for added zing.
Pair with a simple Asian-inspired soup for a complete meal.

Make-Ahead or Prepare-Ahead Guidance

Cook the coconut rice and beef mince up to 3 days ahead and store separately.
Prepare salad components and dressing but keep separate until serving.
Assemble bowls just before eating for freshness.

Freezer Friendly

The cooked beef mince can be frozen for up to 3 months. But the Coconut rice and salad are best made fresh.

Storage Advice

Fridge: Store beef and rice in airtight containers for up to 3 days. Keep salad and dressing separate.
Reheating: Reheat beef and rice in the microwave or on the stovetop until heated through.

Meal Prep Instructions

Cook the coconut rice and portion into containers.
Prepare and portion cooked beef mince.
Pack salad ingredients in separate containers.
Store salad dressing in small containers to drizzle just before serving.

Substitutions

Beef:

Substitute with chicken mince, pork mince, or crumbled tofu.

Fish Sauce:

Replace with soy sauce for a vegetarian option.

Sweet Chilli Sauce:

Use sriracha mixed with a little honey for a spicier version.

FAQs

Can I use brown rice instead of jasmine rice?
Yes, but adjust cooking time and liquid ratios according to packet instructions.
Can I make this vegetarian?
Absolutely – use crumbled tofu or plant-based mince and replace fish sauce with soy sauce.
How can I make it spicier?
Add fresh chilli to the beef or salad, or use a spicier sweet chilli sauce.
Can I use pre-cooked rice?
Yes, just heat it up and stir through a little coconut milk for flavour.

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Helpful Hints

For extra texture, toss some roasted peanuts or sesame seeds through the salad.
Fresh herbs like Thai basil or mint can elevate the flavour.
Make extra coconut rice and use it in other meals throughout the week.
Keep the salad components crisp by assembling just before serving.

Keywords

Dinner, Lunch, Main Course, Salad

Beef

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