with cauli rice
A recipe conveniently customised just to your liking.
Allergens
Tags
Thai Style Spice Mix
2 sachet(s)
Frozen Edamame Beans
80 grams
Irish Beef Mince
240 grams
Onion
1 unit(s)
Coconut Milk
1 pack(s)
Cauliflower Rice
250 grams
Bulgogi Sauce
70 grams
Crispy Onions
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Halve, peel and chop the onion into small pieces.
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the mince, onion and Thai spice mix until browned, 5-6 mins. Use a spoon to break it up as it cooks.
- Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add the bulgogi sauce, edamame and two-thirds of the coconut milk.
- Simmer until warmed through, 2-3 mins. Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt and pepper.
- While the mince is cooking, place a pot or separate pan over medium-high heat.
- Add the cauliflower rice with the remaining coconut milk.
- Bring to a simmer and cook for 3-5 mins, stirring occasionally.
- Season to taste with salt and pepper.
- Divide the coconut cauli rice between bowls and top with the bulgogi mince.
- Scatter the crispy onions over the top.
2513
kJ
Energy (kJ)
601
kcal
Energy (kcal)
38.7
g
Fat
23.1
g
of which saturates
28.5
g
Carbohydrate
17.1
g
of which sugars
5.5
g
Dietary Fiber
33.9
g
Protein
0
mg
Cholesterol
2.07
g
Salt
