Sarah’s Thai Beef Bowls

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
This is a serving of 4
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 10 minutes
Course Dinner, Lunch
Servings 6


  • 1 cup jasmine rice
  • 1/2 cup coconut milk canned
  • 1/2 cup water
  • 1 cup bean shoots
  • 1 whole carrot grated or julienned
  • 1/2 whole red capsicum sliced thinly
  • 1 whole cucumber grated or julienned
  • 2 whole spring onions finely sliced
  • 1/2 cup coriander fresh, chopped
  • 1 tsp sesame oil
  • 1 whole lime squeezed
  • 1 tsp fish sauce
  • 2 tsp raw honey


  • For the rice add the rice, coconut milk and water to a medium saucepan. Place on high heat and bring to a boil. Then reduce to very low, place the lid on and simmer for 12- 15 mins. Fluff with a fork.
  • Meanwhile, make the salad by mixing all ingredients in a bowl. Make the dressing by mixing together the sesame oil, lime juice, fish sauce and honey. Set aside the dressing until ready to serve
  • For the beef: Place a medium saucepan on medium heat. Add extra virgin olive oil and then the beef mince. Break it up with a wooden spoon for 3 – 4 mins. Then add the garlic and ginger and stir through for 3 mins. Add the tamari and combine. Turn off the heat
  • Pour the dressing over the salad and toss. Place the coconut rice into bowls. Add some salad to each bowl and then add the warm beef mince on top.