Black pepper and kaffir lime beef bowl with coconut rice and salad

Grain bowls are an easy, healthy and delicious choice.
Grain bowls are an easy, healthy and delicious choice. Photo: Katrina Meynink

Healthy doesn't have to be boring. Add kaffir lime and coconut to your grain bowl to spice things up.


For the marinade (makes approx. 1.5 cups)

1 tbsp grapeseed oil

3 tbsp roughly chopped ginger 

3 long red chillies, deseeded, roughly chopped

3 cloves garlic, peeled, roughly chopped

3 eschallots, peeled, roughly chopped

2 tbsp black peppercorns, crushed

4 to 6 kaffir lime leaves, deveined, roughly chopped

2 tbsp palm sugar (or brown sugar)

5 tbsp sweet soy sauce

5 tbsp soy sauce sauce

600g steak (such as eye fillet)

For the salad

1 baby cos lettuce, rinsed, sliced

1 cup bean sprouts, washed thoroughly

½ red onion, very finely sliced

½ cup each Vietnamese mint leaves, Thai basil leaves, mint leaves

200g brown basmati rice

360ml coconut milk

150ml chicken stock

lime cheeks and salted peanuts, to serve


To make the marinade combine all ingredients in a blender and blitz to a runny paste-like consistency. Add half the marinade and the steaks to a ziplock bag or in a bowl (ensure meat is covered generously) and set aside for at least 30 minutes (leftover marinade freezes well or can be used to marinade any other proteins).

Meanwhile, for coconut rice, bring coconut milk, rice and stock to the boil in a saucepan over medium heat. Cover with a tight-fitting lid, reduce heat to low and simmer for 10-15 minutes. Keep checking on the rice and if the liquid is evaporating too quickly, top with water, a tablespoon at a time. Remove from heat and stand until required.

Add the sliced baby cos lettuce to each of the serving bowls. Add the remaining salad ingredients to a bowl and toss quickly to combine before plating next to the chopped cos.

Place a frying pan over medium-high heat. Strain the steak from the marinade (reserving marinade) and cook to your liking, turning once. At the very last minute, add the remaining marinade and reduce until sticky – this will take around one minute – watch carefully so it doesn't burn. Rest the steaks then slice.

Add the sliced meat and coconut rice to the serving bowls, spooning over any leftover marinade from the frying pan onto the steak. Top salads with peanuts (if using) and lime wedges and serve immediately.