Thai beef power bowl

INGREDIENTS

Thai beef power bowl

• 2 x 300g The Meat Club Stir Fry Beef Strips
• 3 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 2 tbsp coconut cream
• 2 tsp fish sauce
• 1 cup red rice
• 200g snow peas, sliced lengthways
• 2 carrots, cut into batons
• 250g punnet cherry tomatoes, halved
• ½ cup mung bean sprouts
• Juice of 1 lime
• 1 tbsp palm sugar

To serve:

• Thai basil
• Lime wedges, liced
• Chilli

PREPARATION

1. Place beef in a bowl and add coriander, cumin, turmeric, coconut cream and 1 tsp fish sauce. Stir to combine.
2. Rinse rice in a sieve and place in a saucepan with 2 cups water, cover with a lid and bring to the boil. Reduce heat and simmer for 15-20 minutes until tender and water has absorbed.
3. Preheat a bbq or large non-stick fry pan to high heat and cook beef for 30 seconds per side.
4. In a large bowl, combine the snow peas, carrots, tomatoes and sprouts.
5. Combine lime juice, palm sugar and 1 tsp fish sauce to make the dressing.
6. Plate rice and salad.