Asian-Style Beef Bowl with Rainbow Vegetables
prep time
15 mins
cook time
10 minutes
serves
6 people
Energy
331kcal
Fat
8g
Saturates
2.5g
Carbs
39g
Sugars
11g
Fibre
3.6g
Protein
24g
Salt
1.6g
Ingredients
- 400g thin cut sirloin steaks, trimmed of far 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 cook to your liking.
- Meanwhile, cook the rice according to the packet instructions.
- Divide the rice between four shallow bowls, then add the vegetables and beef.
- Drizzle the dressing over the salad and serve
