asian-beef-bowls

Version v1 older · History (2) · Made

Serves 3

Ingredients

• 300 ml vegetable broth
• 150 g basmati rice
• salt
• 15 ml olive oil
• 375 g beef mince (lean Rinderhack)
• 3 garlic cloves (minced)
• 15 g ginger (fresh, grated)
• 45 ml soy sauce
• 15 ml hoisin sauce
• 15 ml honey
• 5 ml sesame oil
• 5 ml rice vinegar
• 1 carrot (medium, finely grated)
• 80 g edamame (frozen, thawed — or frozen peas)
• 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. 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.
3. 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.
4. 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.
5. Stir in carrot (1) and edamame (80 g). Cook ⏲ 2 minutes.
6. Serve over rice. Top with spring onions (2) and sesame seeds for adults. Sriracha on the side for adults.