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.
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
Method
- 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.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 441kcal22% | 11g16% | 3.2g16% | 12g13% | 0.86g14% |
| Carbs | Fibre | Protein |
|---|---|---|
| 52g20% | 5.3g22% | 31g62% |
