Beef mince is cooked in a chilli, tamari and ginger sauce, served over a bed of fluffy coconut rice with a fresh pickled carrot and cucumber salad. Each bite delivers a combination of sweet, savory, and slightly tangy that will leave you wanting more!
This Week
9 Dec - 15 Dec
Chilli, Tamari and Ginger Beef Bowls with Coconut Rice
- Under 30 minutes
- 4
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Meal Prep Guide
Prepare the sauce for the beef (store in a glass jar in the fridge).
Ingredients
- 3 Tbsp tamari
- 1 Tbsp fish sauce
- 2 Tbsp sweet chilli sauce
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
Method
- Add all the ingredients to a glass jar and shake well to combine.
Prepare the dressing for the salad (store in a glass jar in the fridge).
Ingredients
- 2 Tbsp rice wine vinegar
- 1 Tbsp fish sauce
- 1 tsp coconut sugar
Method
- Add all of the ingredients to a glass jar and shake well to combine.
Tips
- When cooking mince you want to make sure the mince is browned and all the moisture has evaporated before adding any sauces so it gets crispy and caramelised instead of stewing.
Shortcuts
Vegetables
- You can swap out the pickled vegetable salad for stir-fried greens. Capsicum, bok choy, carrot and broccoli would all be delicious.
Protein
- For a vegetarian option, swap out the mince for ‘tofu mince’. Press 2 blocks of frim tofu (600g) for 15-30 minutes. Then crumble with your hands until it resembles a mince consistency. Follow the recipe as you would for the beef but using the tofu mince.
- Swap out the beef mince for pork mince or chicken mince.
Other
- Swap out the cashews for peanuts.
Ingredients
Coconut rice
- 1 ½ cups jasmine rice (rinsed and drained)
- 400ml coconut milk
- 350ml water
- Pinch of salt
Pickled cucumber and carrot salad
- 1 mini cucumber (sliced into half moons)
- 1 large carrot (juliened)
- 2 Tbsp rice wine vinegar
- 1 Tbsp fish sauce
- 1 tsp coconut sugar
Asian-inspired beef
- 600g beef mince
- 3 Tbsp tamari
- 1 Tbsp fish sauce
- 2 Tbsp sweet chilli sauce
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
- Coconut oil (for cooking)
Garnish
- ⅓ cup roasted cashews (roughly chopped)
- 1 Tbsp toasted sesame seeds
- ½ cup coriander (roughly chopped)
Method
- Get started by cooking the coconut rice, add the rice, coconut milk, water and salt to a medium sized saucepan. Bring to the boil with the lid on before reducing to a gentle simmer for 11 minutes. After 11 minutes, remove from the heat and let it sit undisturbed for another 11 minutes.
- To make the dressing for the salad, add the rice wine vinegar, fish sauce and coconut sugar to a small jar and shake well to combine. Add the cucumber and carrot to a small salad bowl and pour over the dressing; toss well and set aside.
- Heat a large pan over high heat, add a little coconut oil, and then add the beef mince. Cook for about 5 minutes until the beef starts to brown and any liquid has evaporated. Add ginger and garlic, stir-fry for a couple of minutes, then add tamari, fish sauce, and sweet chili sauce. Cook for a couple of minutes until the mince is nicely coated in the sticky sauce.
- To serve, add some of the coconut rice to each bowl, followed by the mince mixture, some of the salad, and top with cashews, sesame seeds, and fresh coriander.
Variations
Vegetables
- You can swap out the pickled vegetable salad for stir-fried greens. Capsicum, bok choy, carrot and broccoli would all be delicious.
Protein
- For a vegetarian option, swap out the mince for ‘tofu mince’. Press 2 blocks of frim tofu (600g) for 15-30 minutes. Then crumble with your hands until it resembles a mince consistency. Follow the recipe as you would for the beef but using the tofu mince.
- Swap out the beef mince for pork mince or chicken mince.
Other
- Swap out the cashews for peanuts.
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