Asian-Style Beef Bowl with Rainbow Vegetables
Sweet chilli, garlic and ginger beef served with rice and a rainbow of crunchy vegetables, finished with a zingy lime dressing. A colourful meal that’s ready in under 30 minutes.
Servings: 6 people
Calories: 441kcal
Ingredients
- 400g thin cut sirloin steaks, trimmed of fat and cut into strips
- 4 tablespoons prepared garlic/ginger paste
- 2 tablespoons sweet chilli sauce
- 2 x 250g pouches wholegrain or white rice
- 100g baby spinach leaves
- 1 small cucumber, shaved, using a vegetable peeler
- 2 carrots, peeled and grated
- 200g red cabbage, finely shredded
- 12 radishes sliced
For the dressing:
- 2 teaspoons sweet chilli sauce
- Juice of 1 lime
- 2 teaspoons sesame or rapeseed oil
Instructions
- Prepare the dressing; in a small bowl whisk the ingredients together and set aside.
- Put the beef in a large bowl, add the garlic/ginger paste and sweet chilli sauce. Gently mix to combine.
- Heat a large dry non-stick frying pan over moderate heat and cook the beef strips for 3-4 minutes until brown stirring frequently until the beef is cooked through.
- Meanwhile, cook the rice according to the packet instructions.
- Divide the rice between four shallow bowls, arrange the vegetables and beef.
- Drizzle the dressing over the salad and serve.
If preferred, mix and match vegetables of your choice. There recipe works well with mixed rice or grain pouches too.
Nutrition
Energy: 441kcal | Fat: 11g | Saturated Fat: 3.2g | Carbs: 52g | Sugar: 12g | Fibre: 5.3g | Protein: 31g | Salt: 0.86g | Serving: 342g