Beef and rice bowl with carrot salad

Beef and rice bowl with carrot salad

Total: 45 min. | Active: 45 min.
Nutritional value / person: 696 kcal
, Fat: 26 g
, Carbohydrate: 77 g
, Protein: 37 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 tbsp soy sauce
2 tbsp sesame oil
2 tbsp liquid honey
1 tbsp sesame seeds
1 shallot, finely chopped
2 garlic cloves, squeezed
2 sticks lemongrass, core finely chopped
½ tsp chilli flakes
500 g beef rump, cut into thin slices

Carrot salad

1 organic lime, grated zest and the juice
1 tbsp white wine vinegar
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp sesame seeds
400 g carrots, cut into thin slices
1 apple, cut into thin slices
1 bunch mixed herbs (e.g. coriander, Thai basil, mint), leaves torn off
1 red chilli, deseeded, cut into rings


250 g jasmine rice
4 dl water
2 kaffir lime leaves (Thai-Kit)

Beef and mushrooms

2 tbsp oil
200 g shiitake mushrooms, cut into strips
1 organic lime, cut into wedges
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How it's done

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Combine the soy sauce with all the other ingredients up to and including the chilli flakes. Place the strips of beef in the marinade, cover and chill for approx. 1 hr.

Carrot salad

In a bowl, mix the lime zest and juice with all the other ingredients up to and including the sesame seeds. Mix in the carrots, apple, herbs and chilli.


Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water, kaffir lime leaves and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

Beef and mushrooms

Heat the oil in a frying pan. Fry the mushrooms for approx. 3 mins., remove from the pan. Remove the meat from the marinade, fry in the same pan for approx. 2 mins., turning occasionally. Remove, return the mushrooms and marinade to the pan, reduce for approx. 3 mins., add the meat and cook for approx. 1 min. Plate up the rice and carrot salad with the meat. Serve with the lime wedges.

Good to know
Tip: Thoroughly rinse the outer lemongrass leaves, cook with the rice.

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