Vietnamese Caramelised Beef Bowl
with Garlic Rice, Rainbow Slaw & Aioli
- Milk
- Sesame
- Molluscs
- Gluten
- Soy
- Peanuts
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
- Wheat
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pine Nut
This bountiful bowl has "new favourite" written all over it! The oyster sauce and ginger paste are the key ingredients, giving a delicious flavour kick to the beef mince. With a crunchy rainbow slaw, garlic rice and a dollop of aioli to top things off, you'll happily devour this dish with speed. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
jasmine rice
1
carrot
1 bag
herbs
1
cucumber
1 packet
beef mince
1 packet
ginger paste
½ packet
Sesame Oil Blend
(Contains: Sesame; )
1 bag
Shredded Cabbage Mix
1.5 tsp
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Sesame, Soy, Almond, Cashew, Pistachio, Walnut, Wheat, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut)
1 packet
garlic aioli
(Contains: Soy, Eggs; )
3 clove
garlic
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
rice wine vinegar
1 tbs
soy sauce
(Contains: Gluten, Soy; )
1.25 cup
water (for the rice)
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, grate carrot. Pick and roughly chop herbs. Thinly slice cucumber.
In a medium bowl, combine beef mince, ginger paste, remaining garlic and sesame oil blend (see ingredients).
Little cooks: Join the fun by helping combine the ingredients.
In a large bowl, combine a drizzle of rice wine vinegar and olive oil. Season with salt and pepper. Add carrot, shredded cabbage mix and herbs (reserving a pinch for a garnish). Toss to combine and set aside.
Little cooks: Take the lead by tossing the slaw!
When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef mince mixture, breaking it up with a spoon, until browned, 3-4 minutes. Add the brown sugar and cook, stirring, until sticky, 1 minute. Reduce heat to low, then add oyster sauce, the soy sauce and water (for the sauce). Season with pepper and toss until well coated, 1 minute.
Little cooks: Kids can help out with measuring the brown sugar.
Divide garlic rice between bowls. Top with Vietnamese caramelised beef, rainbow slaw and cucumber. Garnish with crushed peanuts and reserved herbs. Dollop over garlic aioli to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's balanced flavours, with some praising the combination of mint and beef. A few found it under-seasoned.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with several mentioning it's become a family favourite.
- Suggestions: Consider using leaner mince or draining excess fat. Some suggested trying chicken thighs instead of beef for variety.
- Next-day meals: The slaw keeps well, making tasty leftovers for lunch the following day.
- Texture: Reviewers loved the crunch from the slaw and peanuts, which complemented the savoury beef nicely.
