Asian Beef Bowls with Zingy Salad & Coconut Rice

Prep time: 25 mins

Cook time: 15 minutes

Serves: 4

Ingredients:

Coconut Rice:

• 1.5 cups jasmine rice

• 400g can coconut milk

• 1/2 cup of water

Salad:

• 2 carrots, grated or julienne peeled

• 1 red capsicum, sliced thinly into strips

• 1 cup red cabbage, very thinly sliced

• 1 cucumber, sliced or julienne peeled

• 4 spring onions, finely sliced

• 1 cup coriander, roughly chopped

• 2 tablespoons sesame oil

• 1 large juicy lime, juiced

• 3 tablespoons fish sauce

• 2-3 tablespoons honey

Beef:

• 500g beef mince

• 2 cloves garlic, finely chopped

• 3cm ginger, finely chopped

• Simply Wholesome Pantry Asian Stir-fry Recipe Base   

• 1 tablespoon brown sugar

Method:

1. For the rice: add the rice, coconut milk and water to a medium saucepan. Place on high heat and bring to a boil. Then reduce to very low, place the lid on and simmer for 15 mins. Fluff with a fork.

2. Meanwhile, make the salad by mixing all ingredients in a bowl. Make the dressing by mixing together the sesame oil, lime juice, fish sauce and honey. Whisk and pour over the salad. Set aside.

3. For the beef: place a medium saucepan on medium heat. Add a little extra virgin olive oil and then the beef mince. Break it up with a wooden spoon for 3-4 mins. Then add the garlic and ginger and stir through for 3 mins. Add the brown sugar and Simply Wholesome Pantry Asian Stir-fry Recipe Base and cook over high heat for 3-4 minutes. Turn off the heat.

4. Place the coconut rice into bowls. Add some salad to each bowl and then add the warm beef mince on top.

Optional to add chopped peanuts and red chilli flakes.