Sweet and Sticky Beef Bowl
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Sweet and Sticky Beef Bowl

Sweet and Sticky Beef Bowl

with Sesame Sauteed Vegetables

Ketjap manis is an Indonesian staple – a soy sauce that’s ultra-concentrated and sweetened with palm sugar, giving it an unmistakable, almost treacly flavour. It’s a delicious counterpoint to meats, and here we use it to flavour the beef so it’s almost caramelised, then serve it with a green veg stir-fry.

Tags:
Under 650 calories
Lower Carb
Rapid
Low Carb
Allergens:
Soya
Sesame

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 war 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 Time25 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

80 grams

Green Beans

80 grams

Mangetout

1 unit(s)

Carrot

1 unit(s)

Garlic Clove

300 grams

Beef Mince

100 grams

Chopped Kale

50 grams

Ketjap Manis

(Contains Soya)

1 pinch

Chilli Flakes

20 milliliter(s)

Sesame Oil

(Contains Sesame)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)1998 kJ
Energy (kcal)478 kcal
Fat25.9 g
of which saturates8.5 g
Carbohydrate25.3 g
of which sugars20.6 g
Protein35.8 g
Salt1.74 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Grater
Knife
Pan
Medium Saucepan
Kettle
Colander
Lid
Medium Bowl

Instructions

1

Trim the green beans, then cut in half. Cut the mangetout in half widthways. 

Trim the carrot, then coarsely grate (no need to peel). Peel and grate the garlic (or use a garlic press).

2

Place a medium frying pan on medium-high heat with a drizzle of oil.

When hot, brown the beef mince, using a wooden spoon to break it up as it cooks, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

3

Meanwhile, boil a half-full kettle. Pour the boiled water into a medium saucepan with 0.25 tsp salt and bring back to the boil.

Add the kale and cook until tender and wilted, 2-3 mins.

Once cooked, drain in a colander. Return to the pan, season with salt and pepper and cover to keep warm. 

4

Once the beef is cooked, add the garlic, ketjap manis and water (see pantry) to the pan. Stir to coat and cook for 30 secs.

Stir through the chilli flakes.

Set aside your sticky beef in a medium bowl and cover to keep warm.

5

Return the frying pan (no need to clean) to medium-high heat with a drizzle of oil.

Once hot, fry the mangetout and green beans until starting to char, 2-3 mins. Add the grated carrot and cook, stirring occasionally, for a further 1-2 mins.

Add the sesame oil and toss to coat, then remove from the heat. Season with salt and pepper.

6

Share the sweet and sticky beef and the kale between your bowls.

Top with the sauteed sesame veg, then drizzle over any remaining sauce from the pan.