Easy Southeast Asian Beef Bowl
with Sautéed Veggies & Sesame Dressing
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Traces of Tree Nuts
- Sesame
Toss Southeast Asian-spiced beef strips with crisp and colourful veggies. Serve on a bed of rice, top with quick pickled onion and a drizzle of creamy sesame dressing, and meet your new go-to weeknight dinner!
Ingredients
1 sachet
vegetable stock powder
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
½
red onion
½
long red chilli
1 packet
beef strips
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Tree Nuts, Milk, Sesame, Soy.)
1
carrot
1 bag
Asian greens
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
1
olive oil
3.5 tbs
rice wine vinegar (or white wine vinegar)
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to the pan. Stir in vegetable stock powder and cover to keep warm.
• While rice is cooking, thinly slice red onion (see ingredients). • In a small heatproof bowl, combine onion, rice wine vinegar and a good pinch of sugar and salt. Microwave for 30 second bursts, until softened. Set aside. • Thinly slice carrot into half-moons. Roughly chop Asian greens.
• In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Add beef strips, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a large bowl. Cover to keep warm. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Remove from heat. Season to taste.
• Thinly slice long red chilli (if using). Drain pickled onion. • Divide rice between bowls. Top with sautéed veggies, Southeast Asian beef and pickled onion. • Drizzle with sesame dressing. Sprinkle with chilli and roasted peanuts to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Asian-inspired flavours, though some found it bland and added extra herbs or sauce for more punch.
- Ease of prep: Customers praised how quick and simple this dish was to prepare, making it a great weeknight option.
- Suggestions: Several recommended adding more vegetables like zucchini or broccoli for extra colour and nutrition.
- Leftovers: Some noted it reheated well the next day, while others found it a bit dry when stored.
- Portions: Many commented on the generous serving sizes, with some having enough for lunch the following day.
