The Most Amazing Flavoured Chilli Beef Pilaf Meal Prep Recipe Is This One Right Here.
From start to finish—including prep—this sweet chilli beef pilaf meal prep takes about 30 minutes. It’s budget-friendly, simple to make, and stores well for the week. You’ll have five portions that can be reheated or frozen for later, delivering great flavour with minimal effort.
Chilli Beef Pilaf Meal Prep
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5
818kcal
Chef Jack Ovens
Ingredients
Rice Pilaf
- 2 Tbsp (28g) – Clarified Butter or Ghee (Regular Unsalted Butter Can Be Used)
- 1 – Brown (Yellow) Onion, Finely Diced
- 5 – Garlic Cloves, Crushed & Finely Chopped
- 2 ½ tsp (6g) – Whole Cumin Seeds
- 1 ½ tsp (4g) – Whole Caraway Seeds
- ¾ tsp (1g) – Ground Turmeric
- 300g (10.5oz) – Basmati Rice, Washed
- 600ml (20.2 floz) – Chicken Stock
- 10g (0.3oz) – Coriander (Cilantro), Roughly Chopped
- 2 – Spring Onions (Scallion), Green Stem Only, Thinly Sliced
- 30g (1.06oz) – Slivered Almonds
- 80g (2.8oz) – Currants (Optional)
- Seasoning To Taste
Sweet Chilli Beef
- 1 Tbsp (20g) – Olive Oil
- 1kg (2.2lbs) – Beef Mince (I used 18% fat)
- 3 tsp (7g) – Curry Powder
- ¾ Cup (180ml) – Sweet Chilli Sauce
- ½ Cup (125ml) – Chicken Stock
- 4 – Spring Onions (Scallions), White Roots Only
- 2 – Spring Onions (Scallion), Green Stem Only, Thinly Sliced + Extra For Garnish
- 10g (0.3oz) – Coriander (Cilantro)
- 200g (7.05oz) – Frozen Peas
- Seasoning To Taste
Instructions
Rice Pilaf
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Place a large saucepan over medium-high heat and melt the ghee. Add the onion, garlic, cumin seeds, caraway seeds and turmeric. Sauté for about 3 minutes, stirring frequently.
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Add the washed rice, mix and toast for 1 minute. Pour in the chicken stock, add bay leaves and season to taste. Bring to a boil, then reduce heat to low, cover and cook for 12 minutes.
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Turn off the heat and let the pilaf sit, covered, for 5 minutes. Remove the lid, discard bay leaves, stir in currants (or raisins) and coriander, adjust seasoning and set aside.
Spiced Beef
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Heat a large, high-rimmed pan over high heat. Melt ghee or clarified butter, add beef mince and fry for about 5 minutes, stirring and breaking up the meat until well browned.
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Stir in the curry powder and cook 1 minute. Add sweet chilli sauce, chicken stock, spring onion roots, most of the coriander and frozen peas. Cook for 1 more minute and season to taste.
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Divide the rice pilaf and spiced beef into five meal prep containers. Garnish with remaining spring onion and coriander. Store as directed below.
Nutrition Guide
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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 stores well in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 4 months. This recipe is ideal for batch cooking and holding quality when reheated.
Chilli Beef Pilaf Meal Prep Reheating Instructions
To reheat fresh pilaf, warm it gently in a saucepan with a splash of chicken stock or use the microwave in batches. If frozen, thaw overnight in the refrigerator before reheating using the same methods.
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