Sticky Honey Beef Rice Bowl
with Pak Choi
This Sticky Honey 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.
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.
Ingredients
240 grams
British Beef Mince
150 grams
Jasmine Rice
1 unit(s)
Pak Choi
120 grams
Coleslaw Mix
1 unit(s)
Garlic Clove
½ unit(s)
Lime
15 grams
Ginger Puree
50 grams
Ketjap Manis
(Contains Soya)
15 grams
Honey
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) While it boils, heat a large frying pan on medium-high heat (no oil).
c) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Meanwhile, pour the boiled water from your kettle 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.
a) While everything cooks, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.
b) Once the beef is cooked, drain and discard any excess fat. Season with salt and pepper, then transfer to a medium bowl and set aside.
c) Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil (no need to clean).
d) Once hot, add the pak choi and coleslaw mix. Stir-fry until just tender, 3-4 mins.
a) While the veg fries, peel and grate the garlic (or use a garlic press).
b) Cut the lime into wedges.
c) Once the veg is cooked and tender, add the cooked beef back into the pan.
d) Stir in the garlic and ginger puree. Cook until fragrant, 1-2 mins.
a) Stir the ketjap manis, honey, soy sauce and water for the sauce (see pantry for amount) into 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, adding a splash of water if it's a little too thick.
a) When ready, share the rice between your bowls and top with the sticky honey beef.
b) Serve with any remaining lime wedges for squeezing over.
Enjoy!
