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Weeknight Sticky Honey Beef Rice Bowl
Weeknight Sticky Honey Beef Rice Bowl

Weeknight Sticky Honey Beef Rice Bowl

with Pak Choi and Peanuts

Recipe Development Team
Recipe Development TeamPublished on October 03, 2024

Perfect for a midweek meal, this Weeknight Sticky Honey Beef Rice Bowl can be on your table in less than 25 minutes. Honey, soy, ketjap manis and ginger turn beef mince into a tasty topping for jasmine rice.

Tags:
Family Friendly
Allergens:
Peanut
Soya
Cereals containing gluten

The quantities provided above are averages only.

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove**

½ unit(s)

Lime

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Sesame)

150 grams

Jasmine Rice

240 grams

British Beef Mince

120 grams

Coleslaw Mix

15 grams

Ginger Puree

50 grams

Ketjap Manis

(Contains: Soya)

15 grams

Honey

15 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3151 kJ
Energy (kcal)753 kcal
Fat26.7 g
of which saturates9.6 g
Carbohydrate92.7 g
of which sugars25.6 g
Dietary Fibre5 g
Protein38.8 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Rolling Pin
Garlic Press
Kettle
Sieve
Lid
Large Saucepan
Pan

Cooking Instructions and Tips

Get Prepped
1

a) Boil a half-full kettle.

b) Trim the pak choi, then thinly slice widthways.

c) Peel and grate the garlic (or use a garlic press).

d) Cut the lime into wedges (see ingredients for amount). Crush the peanuts in the unopened sachet using a rolling pin.

Cook the Rice
2

a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

b) 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.

Brown the Beef
3

a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Bring on the Veg
4

a) Add the pak choi and coleslaw mix to the beef. Stir-fry until just tender, 2-3 mins.

b) Stir in the garlic and ginger puree. Cook until fragrant, 1-2 mins.

Sauce Things Up
5

a) Add the ketjap manis, honey, soy sauce and water for the sauce (see pantry for amount) to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Cook until the sauce has thickened, 2-3 mins.

c) Taste and season with salt, pepper and a squeeze of lime juice from a lime wedge if needed. Add a splash of water if the sauce is a little thick.

Serve
6

a) When ready, share the rice between your bowls and top with the sticky honey beef. Sprinkle over the peanuts. 

b) Serve with any remaining lime wedges for squeezing over.

Enjoy!

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