Balinese Beef Kebabs with Peanut Dip

and Coconut Rice

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Instructions

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1 Boil rice

Preheat the oven to 220°C/200°C fan. Add the rice, a pinch of salt, the measured water and coconut milk to a pot. Bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from heat and keep covered.

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2 Prep veg

Meanwhile, peel and slice the carrots into thin coins. Slice the zucchini in half lengthwise and chop into bite-sized pieces.

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3 Make kebabs

Peel and chop the shallots. In a bowl, combine the beef mincegarlic pasteginger pasteblack pepper, desiccated coconut and a generous pinch of salt. With clean hands, knead the mix for 3-4 min until tender. Set aside.

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4 Bake

Add the carrots and zucchini to a lined baking tray. Carefully shape the mince mixture into 8/12/16 cylinders. Place on the tray, drizzle with oil and season with salt. Bake for 15-25 min or until the kebabs are cooked through.

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5 Make sauce

Meanwhile, combine the peanut butter, 1/1.5/2 Tbsp of lime juice, honey and soy sauce with the sriracha (spicy!). Whisk until smooth. 

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6 Serve

Serve the kebabs with the roasted carrots, zucchinicoconut rice and peanut sauce to the side.

Tips for fussy eaters

Serve their kebabs with ketchup or mayo instead of peanut sauce.

Pro tip

Prepare the meat mixture in advance and refrigerate. The kebabs are easier to prepare when the meat is cold. This will also allow the flavours to develop.

Did you know that coconut milk is derived from coconut flesh and not from the coconut water found on the inside?

Cooking Time: 35 min

Cals 1059 · Prot 50 · Carbs 93 · Fat 58

Dairy-Free

Ingredients

Number of people

Kebabs

Beef mince 350 Grams
Shallots 1 Piece
Garlic paste 10 Grams
Ginger paste 10 Grams
Black pepper 0.5 Tsp
Desiccated coconut 10 Grams
Salt 0.5 Tsp
Vegetable oil 2 Tbsp

Coconut rice and vegetables

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 100 ML
Coconut milk 200 ML
Carrot 2 Piece
Small zucchini 2 Piece
Vegetable oil 1 Tbsp

Sauce

Peanut butter 30 Grams
Lime 1 Piece
Honey 15 Grams
Soy sauce 20 ML
Sriracha sauce 14 ML

Did you know that coconut milk is derived from coconut flesh and not from the coconut water found on the inside?

Cooking Time: 35 min

Cals 1059 · Prot 50 · Carbs 93 · Fat 58

Dairy-Free

Instructions

photo

1 Boil rice

Preheat the oven to 220°C/200°C fan. Add the rice, a pinch of salt, the measured water and coconut milk to a pot. Bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from heat and keep covered.

photo

2 Prep veg

Meanwhile, peel and slice the carrots into thin coins. Slice the zucchini in half lengthwise and chop into bite-sized pieces.

photo

3 Make kebabs

Peel and chop the shallots. In a bowl, combine the beef mincegarlic pasteginger pasteblack pepper, desiccated coconut and a generous pinch of salt. With clean hands, knead the mix for 3-4 min until tender. Set aside.

photo

4 Bake

Add the carrots and zucchini to a lined baking tray. Carefully shape the mince mixture into 8/12/16 cylinders. Place on the tray, drizzle with oil and season with salt. Bake for 15-25 min or until the kebabs are cooked through.

photo

5 Make sauce

Meanwhile, combine the peanut butter, 1/1.5/2 Tbsp of lime juice, honey and soy sauce with the sriracha (spicy!). Whisk until smooth. 

photo

6 Serve

Serve the kebabs with the roasted carrots, zucchinicoconut rice and peanut sauce to the side.

Tips for fussy eaters

Serve their kebabs with ketchup or mayo instead of peanut sauce.

Pro tip

Prepare the meat mixture in advance and refrigerate. The kebabs are easier to prepare when the meat is cold. This will also allow the flavours to develop.

Ingredients

Number of people

Kebabs

Beef mince 350 Grams
Shallots 1 Piece
Garlic paste 10 Grams
Ginger paste 10 Grams
Black pepper 0.5 Tsp
Desiccated coconut 10 Grams
Salt 0.5 Tsp
Vegetable oil 2 Tbsp

Coconut rice and vegetables

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 100 ML
Coconut milk 200 ML
Carrot 2 Piece
Small zucchini 2 Piece
Vegetable oil 1 Tbsp

Sauce

Peanut butter 30 Grams
Lime 1 Piece
Honey 15 Grams
Soy sauce 20 ML
Sriracha sauce 14 ML
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