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Sticky Beef Rice Bowl

Sticky Beef Rice Bowl

with Jasmine Rice, Green Beans and Peanuts

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This Sticky Beef Rice Bowl is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:RapidFamily Friendly
Allergens:PeanutsCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Jasmine Rice

240 grams

Beef Mince

1 unit(s)

Echalion Shallot

80 grams

Green Beans

2 unit(s)

Garlic Clove

25 grams

Salted Peanuts


50 grams

Massaman Curry Paste

15 milliliter(s)

Soy Sauce

(ContainsCereals containing Gluten, Soya)

2 sachet

Ketjap Manis


Not included in your delivery

½ tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3122 kJ
Energy (kcal)746 kcal
Fat28.1 g
of which saturates9.6 g
Carbohydrate84.6 g
of which sugars18.5 g
Protein37.6 g
Salt4.97 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Measuring Cups
Instructionsarrow up iconarrow up icon
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a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Season with pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.


a) While the mince cooks, halve, peel and thinly slice the shallot.
b) Trim the green beans and cut into thirds.
c) Peel and grate the garlic (or use a garlic press).
d) Roughly chop the peanuts.


a) Once the beef is browned, add the shallot and green beans to the pan and stir-fry until starting to soften, 3-4 mins.
b) Add the garlic and stir-fry for 1 min more.


a) Stir the massaman curry paste, soy sauce, ketjap manis, sugar and water for the sauce (see ingredients for amount) into the pan, then bring to the boil.
b) Simmer until the sauce has thickened and is sticky, 3-4 mins.


a) When ready, fluff up with rice with a fork and share between your bowls.
b) Top with the sticky beef and sprinkle over the chopped peanuts for those who'd like them.