Weeknight Sticky Honey Beef Rice Bowl
with Pak Choi and Peanuts
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.
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
1 unit(s)
Pak Choi
1 unit(s)
Garlic Clove
½ unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
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 Cereals containing gluten, Soya)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
