This saucy number will be the talk of the dinner table tonight, Chef! On a bed of coconut milk-infused basmati rice, elevated with fresh coriander, rest browned wagyu beef meatballs. Poured over is an umami-rich UCOOK Asian sauce with sprinklings of crunchy peanuts and toasted sesame seeds.
Asian Beef Meatballs & Coriander Rice
Asian Beef Meatballs & Coriander Rice
with UCOOK Asian sauce & spring onion
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Coconut Milk
- Cucumber
- Free-range Wagyu Beef Meatballs
- Fresh Coriander
- Jasmine Rice
- Peanuts
- Spring Onion
- Spring Onions
- UCOOK Asian Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
COCONUT & CORIANDER RICE
Place the rinsed rice in a pot with the coconut milk and 50ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, stir through the chopped coriander, and steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE MEATBALLS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan and drain on paper towel. Place a separate saucepan over medium heat. Add the Asian sauce and 50ml of water. Mix until combined and simmer until heated through, 1-2 minutes.
YES, THAT’S IT!
Plate up the coconut coriander rice. Top with the meatballs and pour over the sauce. Scatter over the chopped peanuts, the sliced spring onion, the sesame seeds, and the diced cucumber. Enjoy, Chef!
Jasmine Rice - 100ml
Coconut Milk - 100ml
Fresh Coriander - 3g
Free-range Wagyu Beef Meatballs - 4
UCOOK Asian Sauce - 1 unit
Peanuts - 10g
Spring Onion - 1
White Sesame Seeds - 5ml
Cucumber - 50g
COCONUT & CORIANDER RICE
Place the rinsed rice in a pot with the coconut milk and 100ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, stir through the chopped coriander, and steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE MEATBALLS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan and drain on paper towel. Place a separate saucepan over medium heat. Add the Asian sauce and 100ml of water. Mix until combined and simmer until heated through, 2-3 minutes.
YES, THAT’S IT!
Plate up the coconut coriander rice. Top with the meatballs and pour over the sauce. Scatter over the chopped peanuts, the sliced spring onion, the sesame seeds, and the diced cucumber. Enjoy, Chef!
Jasmine Rice - 200ml
Coconut Milk - 200ml
Fresh Coriander - 5g
Free-range Wagyu Beef Meatballs - 8
UCOOK Asian Sauce - 2 units
Peanuts - 20g
Spring Onion - 1
White Sesame Seeds - 10ml
Cucumber - 100g
COCONUT & CORIANDER RICE
Place the rinsed rice in a pot with the coconut milk and 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, stir through the chopped coriander, and steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE MEATBALLS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan and drain on paper towel. Place a separate saucepan over medium heat. Add the Asian sauce and 150ml of water. Mix until combined and simmer until heated through, 2-3 minutes.
YES, THAT’S IT!
Plate up the coconut coriander rice. Top with the meatballs and pour over the sauce. Scatter over the chopped peanuts, the sliced spring onion, the sesame seeds, and the diced cucumber. Enjoy, Chef!
Jasmine Rice - 300ml
Coconut Milk - 300ml
Fresh Coriander - 8g
Free-range Wagyu Beef Meatballs - 12
UCOOK Asian Sauce - 3 units
Peanuts - 30g
Spring Onions - 2
White Sesame Seeds - 15ml
Cucumber - 150g
COCONUT & CORIANDER RICE
Place the rinsed rice in a pot with the coconut milk and 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, stir through the chopped coriander, and steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE MEATBALLS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan and drain on paper towel. Place a separate saucepan over medium heat. Add the Asian sauce and 200ml of water. Mix until combined and simmer until heated through, 2-3 minutes.
YES, THAT’S IT!
Plate up the coconut coriander rice. Top with the meatballs and pour over the sauce. Scatter over the chopped peanuts, the sliced spring onion, the sesame seeds, and the diced cucumber. Enjoy, Chef!
Jasmine Rice - 400ml
Coconut Milk - 400ml
Fresh Coriander - 10g
Free-range Wagyu Beef Meatballs - 16
UCOOK Asian Sauce - 4 units
Peanuts - 40g
Spring Onions - 2
White Sesame Seeds - 20ml
Cucumber - 200g
Woolies Products in this dish
