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.
If preferred, mix and match vegetables of your choice. There recipe works well with mixed rice or grain pouches too.
Nutrition
Based on lean beef sirloin steak, each serving provides:
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 441kcal | 11g (Medium) | 3.2g (Medium) | 12g (Medium) | 0.86g (Medium) |
| 22% | 16% | 16% | 13% | 14% |
% of the reference intake
Each serving provides:
52g Carbohydrates | 31g Protein | 5.3g Fibre
Typical values per 100g:
This recipe uses lean beef sirloin steak. If different cuts are used then the nutrition information may vary. Serving suggestions are included.
