Yummy & Healthy Sunday Recipe : Lemongrass Beef Bowl

Looking for a quick and easy dinner? Try this 17-minute lemongrass beef bowl served with rice, carrots and snow peas.

Image credit: Jeremy Simons

0:12 Prep | 0:05 Cook | 4 Servings | Easy

INGREDIENTS

2 tablespoons coconut oil

80g tube Gourmet Garden Thai Seasoning Stir-in Paste

500g lean beef mince

1 tablespoon fish sauce

2 tablespoons gluten-free sweet chilli sauce, plus extra, to serve

2 x 250g pkts microwave coconut, chilli & lemongrass basmati rice

100g snow peas, trimmed, finely shredded

2 carrots, peeled, finely shredded

Fresh basil or Thai basil sprigs, to serve

50g (1/3 cup) roasted salted peanuts, chopped

1 long fresh red chilli, thinly sliced

Lime cheeks, to serve

METHOD

Step 1

Heat the oil in a wok or large frying pan over high heat. Add all the paste and stir-fry for 10-15 seconds or until fragrant. Add mince and stir-fry for 4-5 minutes or until browned. Stir in the fish sauce and sweet chilli sauce. Set aside.

Step 2

Heat the rice following the packet instructions. Divide the rice, mince, snow peas, carrot and basil sprigs among serving bowls. Top with the peanuts, chilli and extra sweet chilli sauce. Serve with lime cheeks.

NOTES

Turn this into a san choy bau-style bowl. Swap the beef for pork or chicken mince, omit the snow peas and swap the basil for coriander. Add some shredded iceberg lettuce, bean sprouts and sliced green shallot.

Recipe by Katrina Woodman and Lucy Busuttil for Taste Magazine.