asian-beef-bowls

Version v2 current · History (2) · Made

Compare to v1

Serves 1

Ingredients

• 300 ml vegetable broth
• 150 g basmati rice
• 2 g salt
• 1 cucumber
• 35 ml rice vinegar
• 5 g sugar
• 15 ml olive oil
• 375 g beef mince (lean Rinderhack)
• 3 garlic cloves (minced)
• 15 g ginger (fresh, grated)
• 250 g white cabbage (quarter head, finely shredded)
• 2 carrots (finely grated)
• 45 ml soy sauce
• 15 ml hoisin sauce
• 15 ml honey
• 5 ml sesame oil
• 2 spring onions (sliced)

Steps

1. Bring vegetable broth (300 ml) to a boil in a small pot. Add basmati rice (150 g) and a pinch of salt, cover, reduce to lowest heat, and cook ⏲ 12 minutes. Remove from heat and rest covered ⏲ 5 minutes.
2. Make the quick pickle. Slice cucumber (1) into thin rounds or half-moons and place in a bowl. Whisk together rice vinegar (30 ml), sugar (5 g), and salt (2 g). Pour over cucumber and toss to coat. Set aside — it needs at least ⏲ 15 minutes to pickle. Add a pinch of chili flakes for adults if you like.
3. Heat olive oil (15 ml) in a large pan over medium-high heat. Add beef mince (375 g), break up with a spoon, and cook ⏲ 5 minutes until browned. Drain excess fat if needed.
4. Push the beef to one side. Add garlic cloves (3) and ginger (15 g) to the cleared spot. Cook ⏲ 30 seconds, then stir through the beef.
5. Add white cabbage (250 g) and carrots (2). Stir through the beef and cook ⏲ 4 minutes until cabbage is wilted and just tender.
6. Stir in soy sauce (45 ml), hoisin sauce (15 ml), honey (15 ml), sesame oil (5 ml), and rice vinegar (5 ml). Cook ⏲ 2 minutes until everything is coated and saucy.
7. Serve over rice. Top with spring onions (2) and sesame seeds for adults. Sriracha on the side for adults. Cucumber pickle alongside.