Uploaded December 2024 | Updated September 2026, 3 weeks ago
Recipe ⬇️⬇️ or print: recipetineats.com/thai-sweet-chilli-beef-bowls
This quick dinner using beef mince channels Thai chilli basil stir fry vibes (except, no basil!) with poke bowl versatility (except, no pricey raw fish!). The sweet chilli drizzle sauce ties it all together, and gives you the flex to use any raw or cooked veg side. Jumble it all up and dig in! - N x ❤️
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Thai Sweet Chilli Beef Bowls
1/3 cup roasted cashews, unsalted (or peanuts)
1 tbsp canola oil, or other plain oil
500g / 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)
Stir fry sauce - mix:
2 tbsp EACH sweet chilli sauce, fish sauce, rice vinegar
1 tbsp EACH oyster sauce, dark soy sauce*
Sweet chilli drizzle sauce - mix:
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 (sub light or all-purpose soy, NOT dark soy)
Serving:
Jasmine rice or other plain rice of choice
Steamed or fresh veg (pictured: chopped cucumber, coriander/cilantro, red onion finely sliced)
1. Toast cashews in dry pan on medium high until they smell nutty, cool then chop.
2. Heat oil on high, cook onion + garlic 1 min, then cook beef until you no longer see raw beef. Add stir fry sauce, cook 3 – 4 min until sauce reduces and beef is stained a dark brown colour (don’t shortcut this step, caramelisation = tasty!). Serve over rice with raw or cooked veg on the side, douse everything with drizzle sauce, sprinkle with coriander and cashews.
3. TO EAT, jumble it all up well then dig in!
* Dark soy makes the beef dark brown colour and has more intense soy flavour. Can sub with regular soy or light soy but beef will be paler and slightly less flavour (it’s ok, drizzle sauce will compensate).
Recipe ⬇️⬇️ or print: recipetineats.com/thai-sweet-chilli-beef-bowls
This quick dinner using beef mince channels Thai chilli basil stir fry vibes (except, no basil!) with poke bowl versatility (except, no pricey raw fish!). The sweet chilli drizzle sauce ties it all together, and gives you the flex to use any raw or cooked veg side. Jumble it all up and dig in! - N x ❤️
–––––––-
Thai Sweet Chilli Beef Bowls
1/3 cup roasted cashews, unsalted (or peanuts)
1 tbsp canola oil, or other plain oil
500g / 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)
Stir fry sauce - mix:
2 tbsp EACH sweet chilli sauce, fish sauce, rice vinegar
1 tbsp EACH oyster sauce, dark soy sauce*
Sweet chilli drizzle sauce - mix:
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 (sub light or all-purpose soy, NOT dark soy)
Serving:
Jasmine rice or other plain rice of choice
Steamed or fresh veg (pictured: chopped cucumber, coriander/cilantro, red onion finely sliced)
1. Toast cashews in dry pan on medium high until they smell nutty, cool then chop.
2. Heat oil on high, cook onion + garlic 1 min, then cook beef until you no longer see raw beef. Add stir fry sauce, cook 3 – 4 min until sauce reduces and beef is stained a dark brown colour (don’t shortcut this step, caramelisation = tasty!). Serve over rice with raw or cooked veg on the side, douse everything with drizzle sauce, sprinkle with coriander and cashews.
3. TO EAT, jumble it all up well then dig in!
* Dark soy makes the beef dark brown colour and has more intense soy flavour. Can sub with regular soy or light soy but beef will be paler and slightly less flavour (it’s ok, drizzle sauce will compensate).
