Thai Sweet Chilli Beef Bowls

 

Ingredients:

1/3 cup roasted cashews (or peanuts)

1 tbsp oil (e.g. canola or vegetable)

500 g (1 lb) ground beef (mince)

1 small onion, finely chopped

2 garlic cloves, minced

3 tbsp roughly chopped coriander (cilantro) — or green

onion

Sweet chilli stir‑fry sauce:

2 tbsp sweet chilli sauce

2 tbsp fish sauce

2 tbsp rice vinegar (or substitute cider vinegar)

1 tbsp oyster sauce

1 tbsp dark soy sauce

Sweet chilli drizzle sauce:

1 garlic clove, minced

3 tbsp sweet chilli sauce

2 tbsp lime juice (or rice vinegar)

2 tsp fish sauce

To serve:

Rice (e.g. jasmine) — enough for bowls

Steamed or fresh vegetables (e.g. cucumber, lettuce, red

onion — optional)

Instructions:

Mix together the ingredients for the stir‑fry sauce. In a

separate small bowl, mix the drizzle‑sauce ingredients;

set aside.

Toast the cashews in a dry pan over medium‑high heat

for about 2 minutes until fragrant. Remove and roughly

chop once cool.

Heat oil in a pan over high heat. Add onion and garlic,

cook about 1 minute until fragrant.

Add the ground beef and cook, breaking it up, until no

pink remains.

Pour in the stir‑fry sauce. Cook, stirring, until the sauce

mostly reduces and caramelizes on the beef (about 3–4

minutes).

Serve beef over rice, with vegetables on the side if using.

Drizzle the sweet‑chilli drizzle sauce over everything.

Sprinkle with chopped cashews and coriander.

Mix gently (“jumble everything up”) before eating so

flavors combine.

Prep Time: 13 minutes

Cook Time: 7 minutes

Total Time: ~20 minutes

Servings: 4