Sticky Sweet Chilli & Double Sriracha Beef Bowl
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Sticky Sweet Chilli & Double Sriracha Beef Bowl

Sticky Sweet Chilli & Double Sriracha Beef Bowl

with Rice & Creamy Slaw

Soy sauce, sweet chilli sauce and sriracha come together on tender beef strips for the perfect balance of salty, sweet, spicy and sticky. Pair it with flavourful rice, a fresh and creamy slaw, and some crunchy peanuts for garnish, and you’re on to a winner!

Quick Prep
Super Quick

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking Time


Serving amount

1 packet

jasmine rice

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 sachet

Chicken-Style Stock Powder

1 packet

baby leaves

2 packet

beef strips

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 packet

sweet chilli sauce

1 packet


(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Shredded Cabbage Mix

1 packet

garlic aioli

(Contains Egg, Soy; )

1 packet

Crispy Shallots

Not included in your delivery

olive oil

20 g


(Contains Milk; )

1 tsp

soy sauce

(Contains Gluten, Soy; )


vinegar (rice wine or white wine)


Nutrition Values

Energy (kJ)4068 kJ
Fat39.2 g
of which saturates14.5 g
Carbohydrate85.6 g
of which sugars17.1 g
Dietary Fibre7.8 g
Protein66.6 g
Sodium1707 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pan
Large Non-Stick Pan



• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and chicken-style stock powder and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, rinse with warm water and return to the saucepan. Add butter, stir to combine and cover to keep warm.


• Meanwhile, discard any liquid from beef strips packaging. • In a large bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil.


• When rice has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove from heat, add sriracha, sweet chilli sauce and the soy sauce. Toss to coat.

TIP: Cooking the meat in batches over a high heat helps it stay tender.


• In a large bowl, combine shredded cabbage mix, baby leaves, garlic aioli and a drizzle of vinegar. Season. • Divide rice and slaw between bowls. Top with sticky sweet chilli & sriracha beef. • Garnish with crispy shallots. Enjoy!