Asian Beef With Brown Rice & Spicy Smashed Cucumber Salad
Asian Beef With Brown Rice & Spicy Smashed Cucumber Salad
Ingredients
Protein:
- 500 g beef mince lean
- 1 tablespoon extra virgin olive oil
- 2 tablespoons soy sauce
- 1-2 tablespoons sweet chilli sauce
- 1 teaspoon ginger grated
- 1 garlic clove finely chopped
Fibre:
- 1 cup brown rice uncooked
- 1/2 teaspoon salt
Fresh:
- 2 lebanese cucumber large, cut into thick batons and lightly smashed
- 1/2 cup roasted peanuts roughly chopped
- 1 red chilli long, finely chopped (optional)
- 1/2 cup coriander leaves fresh
- 1/2 cup mint leaves fresh
- 1 cup edamame beans thawed
Dressing for cucumber salad:
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon pure maple syrup
- 1/2 lime juiced
Instructions
- Rinse the brown rice under cold water. In a pot, combine the rice, 2 1/2 cups of water, and salt. Bring to a boil, then reduce heat and cover. Simmer for 30–35 minutes, until the rice is tender and the water is absorbed. Once done, fluff with a fork and set aside.
- Lightly smash the cucumber batons with the flat side of a knife. Place them in a bowl and add the rice vinegar, sesame oil, maple syrup, and a pinch of salt. Add the thawed edamame beans, chopped mint, coriander, chilli (if using), and roasted peanuts. Toss well and chill until serving.
- Heat oil in a frying pan over medium heat. Add the beef mince and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Add the grated ginger and minced garlic, cooking for 2 minutes until fragrant. Stir in the soy sauce, sweet chilli sauce and simmer for 2–3 minutes, then remove from heat.
- Spoon the cooked brown rice into bowls. Top with the cooked beef and the spicy cucumber salad. Garnish with extra fresh herbs and peanuts, if desired.
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