Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Thai Sweet Chilli Beef Bowls Recipe
This fast dinner utilizing beef mince channels Thai chilli basil stir fry vibes (besides, no basil!) with poke bowl versatility (besides, no dear uncooked fish!). The candy chilli drizzle sauce ties all of it collectively, and offers you the flex to make use of any uncooked or cooked veg aspect. Jumble all of it up and dig in!
I want I may inform you right now’s recipe is an genuine Thai homecooked meal, lovingly ready daily by hundreds of households throughout Thailand…..
But it surely’s not (a minimum of, to not my information). It’s simply one thing I made up, fast to make, versatile and an excellent all-rounder that can please choosy younger eaters in addition to those that contemplate themselves connoisseurs of South East Asian meals. As a result of though it’s not genuine, it’s made with staple Thai stir fry substances (oyster sauce, fish sauce, garlic, sugar) so the flavour is fairly* legit.
It’s actually tasty. I hope you like it!
* I say “fairly” legit as a result of I’ve dialled up the pace issue through the use of candy chilli sauce as a substitute of contemporary chilli + garlic + sugar + thickener. It completely works!
Right here’s what that you must make this. NOTE: There’s a good few repeat substances!
The sauces
We’re making two sauces right now – one for cooking and one for drizzling. Widespread substances, however they style totally different as a result of cooking the sauce adjustments the flavour – it intensifies and caramelises. However, the drizzle sauce is more energizing.
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Candy chilli sauce – Simply your common on a regular basis candy chilli sauce from common grocery shops. I exploit Trident which is a typical model right here in Australia. There is no such thing as a have to search out a legit Asian model (except you wish to!). Regardless of the phrase “chilli” within the title, it’s not spicy, it’s simply candy, although there’s refined chilli flavour in it.
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Fish sauce – Pungent within the bottle however great when cooked, can’t style fishiness in any respect! You simply find yourself with tasty savoury saltiness – extra fascinating than salt, soy and so on. We additionally use it within the drizzle sauce however not very a lot. If uncooked fish sauce scares you, a) I assume you don’t like Vietnamese meals (as a result of it’s abundantly utilized in uncooked type in Vietnamese sauces!) b) simply use soy as a substitute.
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Darkish soy sauce – This stains the meat a stunning wealthy color and provides tasty soy flavour in a approach you don’t get with common or mild soy sauce. However, should you don’t have darkish soy sauce, you need to use both of those (although the meat received’t be as darkish). There can be a contact much less flavour too however don’t be involved, the drizzle sauce will make up for it.
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Rice vinegar – To steadiness out the candy and savoury within the stir fry sauce. Substitute with cider vinegar.
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Lime juice – I selected to make use of this for the drizzle sauce slightly than vinegar as a result of it’s more energizing. However should you don’t have lime or it’s extortionate (which it may be at instances right here in Australia) and also you wish to put it aside to your G&T (I get it), substitute with rice vinegar. It’s not a giant deal, I promise. 🙂
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Garlic – For the drizzle sauce. (We sauté garlic for the meat).
PS With a good few frequent substances, I believed I may make one double-duty sauce. I did attempt, and it was okay, nevertheless it was higher making two separate ones with totally different ratios of every ingredient. So sorry, you want two separate bowls!
For the meat stir fry
All you want for the stir fry half is beef, garlic and onion. The cashews and coriander/cilantro are for sprinkling – and there’s loads of options.
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Beef mince – Use any fats % you need. The fattier it’s, the stronger the meat flavour and the juicier the stir fry.
Different proteins – I haven’t tried however I’m assured this may be very tasty with chicken, turkey and pork. Not satisfied lamb works – however I may simply be swayed.
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Garlic and onion – I problem you to discover a stir fry on my web site that doesn’t embrace these!
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Cashews – A superb sprinkle of chopped toasted cashews is such a tasty of completion! Elevates this from “yum” to “I would like seconds!”. Peanuts would work as nicely, or almonds. For a no nut possibility, I’d most likely go for crispy fried shallots (purchase them).
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Coriander/cilantro – Beautiful contemporary contact. I exploit a good quantity as a result of I really like the flavour of coriander, it’s a Thai meals important! Substitute with inexperienced onion.
Rice and vegetable/salad sides
There’s no uncooked fish in sight, however except for this it’s an identical idea to a poke bowl. It’s served over rice, it’s obtained a sauce, and it really works with uncooked or cooked greens. The candy chilli drizzle sauce basically acts as a salad dressing which suggests you’ll be able to actually use any vegetable you need.
It’s pictured all through this publish with cucumbers and crimson onion tossed with coriander (retaining with the Thai vibes!), however assume – blanched broccoli florets, shredded carrot or cabbage, sliced radish, blanched asparagus, finely sliced kale, cherry tomatoes, edamame or peas.
As for the rice – I’ve used jasmine (on-theme for the Thai flavours) although any plain rice or noodles will work. Fake rice, likecauliflower rice, quinoa (cook dinner instructions right here) or these new fangled low-cal-faux rice choices bought at grocery shops nowadays, will also be used.
Don’t skip toasting the cashews. It actually goes a protracted technique to improve the nut flavour!
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Drizzle sauce – Combine the substances in a small bowl.
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Stir fry sauce – And blend these substances in a separate bowl.
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Toast cashews – Toss the cashews in a dry pan for a couple of minutes till you’ll be able to odor them and there’s little golden spots on the cashews.
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Chop – Allow them to cool then roughly chop them so you’ve gotten some bigger items and a few “mud”.
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Sauté the onion and garlic for a minute till the onion is nearly translucent. (We’re on excessive warmth now, pace is our good friend). The onion will cook dinner by way of extra with the meat.
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Beef – Add the meat and cook dinner it, breaking it up as you go, till you’ll be able to not see crimson. Then add the sauce and preserve cooking till the sauce principally reduces, the meat is scorching and it will get good color on it. Don’t skimp on this step because the caramelisation of the sauce on the meat is the place the flavour is! It’ll take about 2 – 3 minutes on a powerful range, or 3 – 4 minutes on a weaker range.
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Juicy and attractive! Right here’s what it appears like. The meat is a stunning wealthy brown color nevertheless it’s nonetheless “juicy” due to the candy chilli sauce.
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Assemble bowls – Spoon the meat over steaming rice. Pile greens of alternative on the aspect (uncooked or cooked, extra on this above), douse with the Drizzle sauce, sprinkle with coriander and cashews. Then it’s time for supper!
And eventually, a vital matter – the consuming etiquette. When it’s first positioned in entrance of you, take a second to admire it. So fairly and vibrant!
Then dive in and blend all of it up. Combine with vigour! If you’re not flicking cashew bits and rice on the desk, are you actually dwelling? Embrace the chaos, as a result of the higher it’s jumbled, the extra satisfying each single chunk can be.
Convey on the scrumptious mess!! – Johnsat x
Ingredients
- 1/3 cup roasted cashews , unsalted (or peanuts, Note 1)
- 1 tbsp canola oil , or other plain cooking oil
- 500 g / 1 lb beef mince (ground beef)
- 1 small onion , finely chopped
- 2 garlic cloves , finely minced
- 3 tbsp roughly chopped coriander/cilantro leaves (sub green onion)
- 2 tbsp sweet chilli sauce (I use Trident)
- 2 tbsp fish sauce (Note 2)
- 2 tbsp rice vinegar (sub cider vinegar)
- 1 tbsp oyster sauce (Note 3)
- 1 tbsp dark soy sauce (Note 3)
- 1 garlic clove , minced using garlic crusher
- 3 tbsp sweet chilli sauce
- 2 tbsp lime juice (sub rice vinegar when limes are crazy expensive)
- 2 tsp fish sauce (Note 2)
- 2 batches jasmine rice or other plain rice of choice
- Steamed or fresh veg (Note 5) (pictured: chopped cucumber, coriander/cilantro, red onion finely sliced)
Instructions
- Mix each sauce. Toast cashews, sauté onion + garlic 1 min, then cook beef. Add sauce, cook until reduced/caramelised, serve over rice with veg on side. Spoon over drizzle sauce, top with cashews and coriander.
- Drizzle sauce – Mix the ingredients in a bowl, set aside.
- Stir fry sauce – Mix the ingredients in a separate bowl, set aside.
- Toast cashews – Heat a large non-stick pan over medium high heat. Add the cashews and toast for 2 minutes. Transfer to a cutting board then roughly chop once cool.
- Cook beef – Heat the oil in the same pan over high heat. Add the garlic and onion, cook for 1 minute. Add the beef and cook, breaking it up as you go, until you no longer see raw meat.
- Sauce it! Add the cooking sauce and cook well, stirring, until it mostly reduces down so the sauce caramelises on the beef, about 3 – 4 minutes. (Don't shortcut this step, it's where the flavour is!)
- Serve the beef over rice with a side of veg. Douse everything with the sauce, top with cashews and coriander (fresh chilli wouldn't go astray either). To eat, jumble everything up then dig in!
Notes
1. Cashews – Toasting brings out the flavour, promise it’s worth it. Raw nuts – just toast for a little longer so they are cooked through. Peanuts and almonds would also be tasty, else a generous pinch of sesame seeds. Salted nuts – that’s fine, but maybe cut down the fish sauce (in stir fry sauce) by about 1/2 tbsp.
2. Fish sauce – It’s stinky in the bottle, but it cooks out so don’t be scared! It’s the secret ingredient that adds more flavour than other salty things like salt, soy etc. If you really have to sub, use all-purpose soy or light soy (NOT dark soy, too intense).
3. Oyster sauce – Similarly stinky (but also sweet), but is a flavour shortcut. Don’t skip it. Sub vegetarian oyster sauce (yes, such a thing exists!).
4. Dark soy sauce gives the beef an enticing deep brown colour as well as adding tasty soy flavour. Substitute with all purpose or light soy sauce, though the beef won’t be as dark. While the flavour will also be a little less, it’s ok here because the drizzle sauce will save it!
5. Veg – The drizzle sauce will make any veg tasty, whether raw (like cucumber pictured, shredded cabbage, carrot, leafy greens, radish) or cooked (just plain steamed or blanched, like broccoli, cauliflower, asparagus, peas). Think: poke bowl situation!
6. Leftover beef will keep for 3 to 4 days in the fridge, 3 months in the freezer. Great meal prep if you use steamed veg because everything in the can be reheated (though I wouldn’t keep cooked rice longer than 3 days in fridge). Best to keep the drizzle sauce separate, if you can.
Nutrition per serving, assuming lean beef is used, 1 cup cooked rice, all the drizzle sauce and pictured cucumber side. 206 calories is from the rice, so switch it out with lower cal / lower carb alternatives if you want to reduce the calories (eg cauliflower rice).
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