28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)

Sarah’s Thai Beef Bowl

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Lunch
Ingredients Method

Ingredients
  

  • 1 cup  jasmine rice
  • 1 cup jasmine rice
  • 1/2 cup coconut milk canned
Ingredients for Salad
  • 1/2 cup water
  • Ingredients for Salad
  • 1 cup bean shoots prepacked
  • 1 carrot s grated or julienne peeled
  • 1/2 capsicum red sliced thinly into strips
  • 1/2 cup cabbage red very thinly sliced
  • 1 cucumber s sliced or julienne peeled
  • 2 spring onion s finely sliced
  • 1/2 cup coriander fresh leaves, chopped
  • 1 tsp sesame oil
  • 1 lime s juice squeezed
  • 1 tsp fish sauce or Gluten Free Alternative
  • 2 tsp raw honey or regular honey
Ingredients for Beef
  • 1 tsp olive oil extra virgin
  • 500 g beef mince lean
  • 2 cloves garlic
  • 3 cm ginger fresh finely chopped
  • 1 tsp Tamari

Method
 

  1. 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.
  2. 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.
  3. 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
  4. 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.