
These Thai sweet chilli beef bowls are fast, glossy, and packed with sweet-salty flavor. Caramelized beef mince, jasmine rice, crisp vegetables, cashews, and a limey drizzle make an easy weeknight dinner with plenty of texture.
Make the drizzle sauce: In a small bowl, stir together the sweet chilli sauce and lime juice until smooth. Set aside for serving.
Make the stir-fry sauce: In a separate bowl, combine the fish sauce, rice vinegar, oyster sauce, and dark soy sauce. Stir well and keep near the stove.
Toast the cashews: Heat a large non-stick pan over medium-high heat. Add the cashews and toast for about 2 minutes, shaking the pan often, until fragrant. Transfer to a board and roughly chop once cool.
Cook the aromatics and beef: Heat the canola oil in the same pan over high heat. Add the onion and garlic and stir-fry for about 1 minute, just until fragrant. Add the beef mince and cook, breaking it up with a spatula, until no pink remains.
Caramelize the beef: Pour in the stir-fry sauce and cook for 3-4 minutes, stirring often, until the liquid reduces and coats the beef in a sticky, glossy glaze.
Assemble the bowls: Divide the jasmine rice among bowls, then spoon the sweet chilli beef over the top. Add steamed or fresh vegetables on the side.
Finish and serve: Drizzle with the sweet chilli-lime sauce, scatter over the toasted cashews and cilantro, and serve immediately. Toss everything together before eating for the best flavor.
Use lean beef mince if you want a less oily bowl, or swap in chicken, pork, or turkey mince. Do not rush the sauce-reducing step; the beef should look glossy and slightly caramelized, not wet. Leftover beef keeps well in an airtight container in the fridge for up to 3 days; store rice, vegetables, and garnishes separately for the best texture.





