Thai-Inspired Beef Spring Roll Bowls
with Peanut Satay Sauce
The classic finger-food that has won fans all over the world has been reimagined! This bowl doesn't miss a beat. It has all the spring roll flavours you know and love, with tender-crisp veggies and a luscious peanut satay drizzle making it an irresistible cousin to the handheld!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 tbsp
Thai Seasoning
(Contains Milk, Sesame, Sulphites)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
2 tbsp
Ginger-Garlic Puree
1 tbsp
Fish Sauce
(Contains Anchovies/Anchois)
¾ cup
Jasmine Rice
1.5 tbsp
Peanut Butter
(Contains Peanuts)
2 unit
Green Onion
113 g
Shanghai Bok Choy
113 g
Red Cabbage, shredded
Not included in your delivery
0.13 tsp
Pepper*
0.06 tsp
Salt*
½ tbsp
Oil*
1.25 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Add sealed peanut butter packet to a glass of hot water to soften.Ginger-Garlic Guide for Step 3: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium and 1 1/4 tsp (2 1/2 tsp) extra! Using a strainer, rinse rice until water runs clear, then drain well.Add rice, half the Thai Seasoning, 1 cup (1 3/4 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, separate bok choy leaves, then cut crosswise into 1/2-inch pieces. Thinly slice green onions, keeping white and green parts separate.Stir together oyster sauce, remaining Thai Seasoning, 2 1/4 tsp (1 1/2 tbsp) soy sauce, 1/4 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) sugar in a small bowl.
Heat a large non-stick pan over medium-high heat.While the pan heats, add peanut butter, remaining soy sauce, 1/2 tsp (1 tsp) Thai Seasoning, 1 tsp (2 tsp) sugar, 4 tsp (2 tbsp) hot tap water and 1 tsp ginger-garlic puree to another small bowl. (NOTE: Reference ginger-garlic guide.) Stir until smooth.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add green onion whites and remaining ginger-garlic puree, then season with pepper. Cook, stirring often, until fragrant, 30 sec.
Add bok choy to the pan with beef. Cook, stirring often, until slightly softened, 1-2 min.Add cabbage and stir-fry sauce. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Season with pepper, to taste.Remove the pan from heat, then stir in fish sauce.
Fluff rice with a fork.Divide rice between bowls. Top with beef and veggies. Drizzle with peanut satay sauce, then sprinkle remaining green onions over bowls.
