This bold, prep-ahead summer bowl brings all the fakeaway flavour with barely any effort. Built for easy batch cooking and mix-and-match lunches or dinners through the week. Fluffy Veetee Thai Jasmine Rice makes the perfect base, it’s light, fragrant, and ideal for soaking up every bit of flavour while staying perfectly textured. Crisp, fresh greens add crunch and balance, keeping things bright, fresh, and summery, while a scattering of crispy onions delivers that irresistible finishing touch.
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
spring onions 4 (sliced)
Tenderstem broccoli 200 g (chopped)
carrot 2 (peeled)
5% fat beef mince 500 g
ginger & garlic paste 1 tbsp
sweet chilli sauce 4 tbsp
soy sauce 2 tbsp
Veetee heat & eat Thai jasmine rice pots 500 g
crispy onions 2 tbsp
Method
Prep the bowl components
Thinly slice the springonions and keep the white and green parts separate.
Chop any of the larger Tenderstem broccoli into smaller pieces.
Peel the carrot into thin ribbons, then dress the ribbons with a drizzle of oil and pinch of salt.
Cook the sweet chilli beef
Heat a dash of oil in a large frying pan over medium-high heat. Add the beef mince, season with salt and pepper, and cook for 6–8 minutes. Press it down with the back of a spoon as it cooks so that it gets crispy and don’t break it up too much as it cooks, keeping it in large chunks.
Add the ginger & garlic paste with the white parts of the springonion and cook for 1 minute.
Stir in the sweet chilli sauce and soy sauce and cook for 2 - 3 minutes, until the beef is sticky and glossy.
Cook the Tenderstem broccoli
Steam or boil the Tenderstem broccoli for 3 minutes, until just cooked and still bright green.
Cook the Veetee Thai Jasmine Rice
Cook the Veetee Thai Jasmine Rice in the microwave according to the packet instructions, usually 2 minutes. Once cooked, fluff it up with a fork.
Plate Up
Divide the rice between bowls, then top with thebeef, Tenderstem broccoli, carrot, green parts of the springonions and crispy onions.
