Abrahms' Family Recipes Asian-Style Beef Bowls with Rice Meal plan
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Asian-Style Beef Bowls with Rice

  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 carrot 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.

Serves 3