Sticky Sweet Chilli & Sriracha Beef Bowl
with Rice & Creamy Slaw- Milk
- Soy
- Gluten(Wheat)
- Gluten
- Eggs
- May contain traces of allergens
- Soy
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!
Ingredients
1 packet
jasmine rice
1 sachet
Chicken-Style Stock Powder
1 packet
Baby Leaves
1 packet
beef strips
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
1 packet
sriracha
(May be present: Soy)
1 packet
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains: Soy, Eggs; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
soy sauce
(Contains: Soy, Gluten; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• 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 medium 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!
