• 2 large carrots, cut into matchsticks
  • 1 chilli red pepper, sliced
  • 2 spring onions, chopped
  • 1 tbsp fish sauce
  • 1/2tsp honey
  • 2tbsp soy sauce
  • Juice of 1 lime, plus lime wedges for serving
  • 4 cloves of garlic, grated
  • 2tsp grated fresh ginger
  • 500g lean minced beef
  • Salt and ground black pepper
  • 75ml soy sauce
  • 4tbsp Cottage Delight Thai Sweet Chilli Sauce
  • 15g fresh basil leaves

To Serve:

  • Jasmine rice
  • Toasted sesame seeds
  • Chopped roasted cashew nuts
  • Basil leaves


1. Cook the jasmine rice as per the packet instructions. While the rice is cooking put the carrots, red chilli pepper, spring onions, fish sauce, honey, lime juice and 2 tablespoons soy sauce into a medium bowl. Toss well and set aside.

2. Heat a large wok over medium heat, add the oil and once hot add the garlic, ginger, salt and pepper. Cook for 15-30 seconds then add the beef, breaking it up as it cooks, for about 5 minutes. Once the beef is browned, add the 75ml soy sauce, Cottage delight Thai sweet chilli sauce and fresh basil leaves. Bring the mixture to a simmer and cook for a further 5 minutes.

3. Divide the cooked rice between four bowls, top with equal amounts of Thai sweet basil beef. Finish with the carrot and red chilli pepper mix on top of the beef.

4. Garnish with chopped cashew nuts, fresh basil and toasted sesame seeds.

Prep time: 20 minutes     
Cooking time: 25 minutes