The Most Amazing Flavoured Chilli Beef Pilaf Meal Prep Recipe Is This One Right Here.
From start to finish, including the prep, this sweet chilli beef rice pilaf meal prep only takes 30 minutes to make. This meal prep recipe is cheap, easy and fun to make, which will set you up for five delicious meals throughout the week that can be heated fresh or frozen and will make anyone you eat this around jealous.
Chilli Beef Pilaf Meal Prep
Ingredients
Rice Pilaf
- 28 g Clarified Butter
- 1 Brown (Yellow) Onion Diced
- 5 Garlic Cloves Minced
- 5 g Cumin Seeds
- 3 g Caraway Seeds
- 2.5 g Ground Turmeric
- 300 g Basmati Rice Washed
- 600 g Chicken Stock
- 3 Dried Bay Leaves
- 10 g Coriander (Cilantro) Chopped
- 2 Spring Onions (Scallion) Sliced
- 30 g Slivered Almonds
- 80 g Currants Optional
- Salt & Pepper To Taste
Sweet Chilli Beef
- 15 ml Neutral Oil
- 1 kg Beef Mince 10% Fat
- 12 g Curry Powder
- 180 ml Sweet Chilli Sauce
- 125 ml Chicken Stock
- 4 Spring Onions (Scallion) Sliced
- 10 g Coriander (Cilantro)
- 200 g Frozen Peas
- Salt & Pepper To Taste
Method
Rice Pilaf
- Place a large saucepan over medium-high heat, add the ghee, and allow it to melt. Add the onion, garlic, cumin seeds, caraway seeds, and turmeric. Sauté for 3 minutes, stirring frequently.
- Add the washed rice, mix to combine, and toast for 1 minute, mixing regularly. Add the chicken stock, bay leaves, and seasoning to taste. Bring to a boil, reduce the heat to low, cover with a lid, and cook for 12 minutes.
- Turn off the heat, leave the lid on, and let sit for a further 5 minutes, undisturbed. While the rice rests, lightly toast the slivered almonds in a dry pan over medium heat for 2-3 minutes, or until golden.
- Remove the lid from the rice, discard the bay leaves, and add the currants, coriander, green stem spring onion, and toasted almonds. Mix to combine, check the seasoning, and remove.
Sweet Chilli Beef
- Place a large high-rimmed pan over high heat. Add the olive oil and allow it to heat. Add the beef mince and fry for 5 minutes, moving it around frequently, until well browned all over and cooked through to an internal temperature of at least 71°C (160°F).
- Add the curry powder, mix well, and cook for 1 minute. Add the sweet chilli sauce, chicken stock, white root spring onion, ¾ of the coriander, and frozen peas. Cook for 3-4 minutes, or until slightly thickened and the peas are heated through.
Serving
- Portion the pilaf and beef between 5 meal prep containers. Garnish with the remaining coriander and the extra green stem spring onion. Store and serve.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Chilli Beef Pilaf Meal Prep Storage Instructions
The rice pilaf can be stored in an airtight container in both the fridge and the freezer, making it a perfect recipe to make in batches. The refrigerator will last 4 days with full flavour and up to 4 months in the freezer.
Chilli Beef Pilaf Meal Prep Reheating Instructions
From fresh, the rice pilaf can either be placed into a saucepan with a splash of chicken stock or into the microwave and heated in batches. From frozen, ensure it’s fully thawed in the fridge overnight and follow the above instructions.
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