Thai Sweet Chilli Beef Bowls

Name: Thai Sweet Chilli Beef Bowls
Prep time: 13 min
Cook time: 7 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1/3 cup roasted cashews (, unsalted, or peanuts, Note 1); 1 tbsp canola oil (, or other plain cooking oil); 500 g / 1 lb beef mince (ground beef); 1 small onion (, finely chopped); 2 garlic cloves (, finely minced); 3 tbsp roughly chopped coriander/cilantro leaves (sub green onion); 2 tbsp sweet chilli sauce (I use Trident); 2 tbsp fish sauce (Note 2); 2 tbsp rice vinegar (sub cider vinegar); 1 tbsp oyster sauce (Note 3); 1 tbsp dark soy sauce (Note 3); 1 garlic clove (, minced using garlic crusher); 3 tbsp sweet chilli sauce; 2 tbsp lime juice (sub rice vinegar when limes are crazy expensive); 2 tsp fish sauce (Note 2); 2 batches jasmine rice (or other plain rice of choice); Steamed or fresh veg (Note 5, pictured: chopped cucumber, coriander/cilantro, red onion finely sliced)

4 servings

servings

13 minutes

active time

20 minutes

total time

Start Cooking

Ingredients

1/3 cup roasted cashews (, unsalted, or peanuts, Note 1)

1 tbsp canola oil (, or other plain cooking oil)

500 g / 1 lb beef mince (ground beef)

1 small onion (, finely chopped)

2 garlic cloves (, finely minced)

3 tbsp roughly chopped coriander/cilantro leaves (sub green onion)

2 tbsp sweet chilli sauce (I use Trident)

2 tbsp fish sauce (Note 2)

2 tbsp rice vinegar (sub cider vinegar)

1 tbsp oyster sauce (Note 3)

1 tbsp dark soy sauce (Note 3)

1 garlic clove (, minced using garlic crusher)

3 tbsp sweet chilli sauce

2 tbsp lime juice (sub rice vinegar when limes are crazy expensive)

2 tsp fish sauce (Note 2)

2 batches jasmine rice (or other plain rice of choice)

Steamed or fresh veg (Note 5, pictured: chopped cucumber, coriander/cilantro, red onion finely sliced)

Directions

Abbreviated recipe

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.

Full recipe:

Drizzle sauce - Mix the ingredients in a bowl, set aside.

Stir fry sauce - Mix the ingredients in a separate bowl, set aside.

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.

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.

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!)

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

Serving Size

Calories

585 kcal

Total Fat

22 g

Saturated Fat

7 g

Unsaturated Fat

13 g

Trans Fat

1 g

Cholesterol

81 mg

Sodium

1617 mg

Total Carbohydrate

62 g

Dietary Fiber

2 g

Total Sugars

13 g

Protein

33 g