THAI BEEF POWER BOWL
- Prep time 15Min
- Cook time 20Min
- Technique Grill
- Meat Beef
- Cut Ground
- Serves 4
Something light and easy for a quick lunch
Ingredients
Ingredients
- 600 g beef blade steak, trimmed of fat, sliced thinly across the grain
- 3 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 tbsp coconut cream
- 2 tsp fish sauce
- 1 cup red rice
- 200 g snow peas, sliced lengthways
- 2 carrots, cut into batons
- 250 g punnet cherry tomatoes, halved
- 1/2 cup mung bean sprouts
- Juice of 1 lime
- 1 tbsp palm sugar
- Thai basil, lime wedges, sliced, chilli to serve
Method
Instructions
1. Place beef in a bowl and add coriander, cumin, turmeric, coconut cream and 1 tsp fish sauce. Stir to combine.
2. Rinse rice in a sieve and place in a saucepan with 2 cups water, cover with a lide and bring to the boil. Reduce heat and simmer for 15-20 minutes until tender and water has absorbed.
3. Preheat a bbq or large non-stick fry pan to high heat and cook beef for 30 seconds per side.
4. In a large bowl, combine the snow peas, carrots, tomatoes and sprouts.
5. Combine lime juice, palm sugar and 1 tsp fish sauce to make the dressing.
6. Place rice and salad in a bowl and top with beef, thai basil, lime wedges, sliced chilli and dressing.