Want something healthy, delicious and a snap to put together? This bowl is packed with proteins, veggies and flavors, and it only takes 20 minutes!
1 pound ground Australian grassfed beef
2 shallots, thinly sliced
¼ small red cabbage, finely shredded
¼ small green cabbage, finely shredded
1 large carrot, shredded
¾ cup frozen edamame beans, blanched
2/3 cup snow peas, shredded
1 1/3 cup rice vermicelli noodles
1 Tablespoon extra virgin olive oil
1 Tablespoon Chinese 5 spice powder
1 lemongrass stalk, white part only, finely chopped
2 Tablespoon sweet chili sauce
1 Tablespoon soy sauce
1/3 cup mint leaves, plus extra, to garnish
Prepare noodles according to packet instructions. Drain and set aside.
Heat oil over medium-high heat in a wok or large nonstick skillet. Add ground beef, Chinese 5 spice, shallots and lemongrass and cook for 2-3 minutes or until meat is browned. Remove from heat, drizzle with sweet chili sauce and tamari and toss to coat.
Place beef mixture in a large bowl. Add noodles, cabbage, carrot, edamame, snow peas and mint. Toss well to combine. Divide between bowls and top with extra mint, sesame seeds, chili and peanuts, to serve.