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Thai Sweet Chilli Beef Bowls
Recipe video above. This quick dinner using beef mince channels Thai Chilli Basil stir fry vibes (but, no basil and not spicy) with poke bowl versatility (but, no pricey raw fish!). I use bottled sweet chilli sauce for simplicity instead of fresh chilli, garlic, sugar and thickener, and it works a treat. Plus, it's more kid friendly because you can barely taste the spice.The key is the Sweet Chilli Drizzle Sauce! It adds flavor to the beef, rice, and veggies (raw or cooked). Jumble it all up and dig in!
Prep
13 min
Cook
7 min
Total
20 min
Serves
4
Instructions
- 01
Mix each sauce. Toast cashews, sauté onion + garlic 1 min, then cook beef. Add sauce, cook until reduced/caramelised, serve over rice with veg on side. Spoon over drizzle sauce, top with cashews and coriander.
- 02
Drizzle sauce - Mix the ingredients in a bowl, set aside.
- 03
Stir fry sauce - Mix the ingredients in a separate bowl, set aside.
- 04
Toast cashews - Heat a large non-stick pan over medium high heat. Add the cashews and toast for 2 minutes. Transfer to a cutting board then roughly chop once cool.
- 05
Cook beef - Heat the oil in the same pan over high heat. Add the garlic and onion, cook for 1 minute. Add the beef and cook, breaking it up as you go, until you no longer see raw meat.
- 06
Sauce it! Add the cooking sauce and cook well, stirring, until it mostly reduces down so the sauce caramelises on the beef, about 3 - 4 minutes. (Don't shortcut this step, it's where the flavour is!)
- 07
Serve the beef over rice with a side of veg. Douse everything with the sauce, top with cashews and coriander (fresh chilli wouldn't go astray either). To eat, jumble everything up then dig in!
Nutrition
per serving · 1 serving
- Calories
- 585
- Protein
- 33g
- Carbs
- 62g
- Fat
- 22g
- Fiber
- 2g
- Sugar
- 13g
- Sat. fat
- 7g
- Sodium
- 1617mg
- Cholesterol
- 81mg
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