Thai Sweet Chilli Beef Bowls

These Thai Sweet Chilli Beef Bowls are a quick and flavorful dinner that combines the ease of a stir fry with the freshness of a poke bowl. Using ground beef and bottled sweet chilli sauce keeps things simple without sacrificing taste. The real secret lies in the sweet chilli drizzle sauce, which ties together the beef, rice, and veggies for a vibrant and satisfying meal.

Ingredients

Beef & Base

  • 0.42 cup roasted cashews, unsalted (or peanuts)
  • 1.25 tbsp canola oil (or other plain cooking oil)
  • 625g / 1.25 lb ground beef (beef mince)
  • 1.25 small onion, finely chopped
  • 2.5 garlic cloves, finely minced
  • 3.75 tbsp coriander/cilantro leaves, roughly chopped (or substitute green onion)

Sweet Chilli Stir Fry Sauce

  • 2.5 tbsp sweet chilli sauce
  • 2.5 tbsp fish sauce
  • 2.5 tbsp rice vinegar (or substitute cider vinegar)
  • 1.25 tbsp oyster sauce (or vegetarian oyster sauce)
  • 1.25 tbsp dark soy sauce (or substitute light soy sauce)

Sweet Chilli Drizzle Sauce

  • 1.25 garlic clove, crushed or minced
  • 3.75 tbsp sweet chilli sauce
  • 2.5 tbsp lime juice (or substitute rice vinegar)
  • 2.5 tsp fish sauce

For Serving

  • 2.5 batches jasmine rice (or rice of choice)
  • Fresh or steamed vegetables (e.g. cucumber, red onion, shredded cabbage, carrots, broccoli, cauliflower, peas, or leafy greens)

Instructions

Prepare the Sauces

Mix the sweet chilli drizzle sauce ingredients in one bowl and set aside. Mix the stir fry sauce ingredients in another bowl and set aside.

Toast the Cashews

Heat a large non-stick pan over medium-high heat. Add cashews and toast for 2 minutes until lightly golden. Transfer to a cutting board and roughly chop once cooled.

Cook the Beef

In the same pan, heat the oil over high heat. Add onion and garlic, cooking for 1 minute. Add ground beef and cook, breaking it up, until no longer pink.

Add the Stir Fry Sauce

Pour the prepared stir fry sauce into the pan with the beef. Cook for 3–4 minutes, stirring, until the liquid reduces and caramelizes on the beef.

Serve

Spoon the beef over rice and add a side of fresh or steamed vegetables. Drizzle generously with the sweet chilli sauce, then top with toasted cashews and coriander. Mix everything together before eating for the best flavor.

Notes

  • Cashews can be substituted with peanuts, almonds, or sesame seeds. If using salted nuts, reduce fish sauce slightly.
  • Fish sauce adds depth but can be replaced with light soy sauce if necessary.
  • Oyster sauce boosts flavor — use vegetarian oyster sauce if preferred.
  • Dark soy sauce adds color and depth, but all-purpose soy can be used instead.
  • Leftovers keep for 3–4 days in the fridge or up to 3 months in the freezer. Store the drizzle sauce separately if possible.

Conclusion

These Thai Sweet Chilli Beef Bowls are the ultimate quick and versatile dinner. They’re hearty, flavorful, and customizable with your choice of vegetables. The sweet chilli drizzle sauce elevates the dish, making it fresh, zesty, and irresistible. Perfect for weeknights, meal prep, or when you’re craving a tasty homemade alternative to takeout.

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