Thai Beef Bowls, Zingy Salad & Coconut Rice
Thai Beef Bowls, Zingy Salad & Coconut Rice
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.
Keywords
