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Asian Beef With Brown Rice & Spicy Smashed Cucumber Salad

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Servings 4

Equipment

  • Large Frying Pan
  • Saucepan
  • Chopping Board
  • Sharp Knife
  • Measuring spoons
  • Mixing bowl

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.
    1 cup brown rice
  • 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.
    1/2 teaspoon salt, 2 lebanese cucumber, 1 red chilli, 1/2 cup coriander leaves, 1/2 cup mint leaves, 1 cup edamame beans, 2 tablespoons rice wine vinegar, 1 teaspoon sesame oil, 1 teaspoon pure maple syrup, 1/2 cup roasted peanuts
  • 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.
    500 g beef mince, 1 tablespoon extra virgin olive oil, 1 teaspoon ginger, 1 garlic clove, 1-2 tablespoons sweet chilli sauce
  • 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.
    1/2 cup roasted peanuts

Video

Notes

Cooking Tips for Beginners

  • Use a wooden spoon to break up the mince evenly while cooking.
  • Don’t over-smash the cucumbers – you want them to crack but still hold their shape.
  • Adjust the salad dressing with extra vinegar or lime if you like it punchier.
  • Toast the peanuts for extra crunch and aroma.

 

Serving Suggestions

  • Add a soft-boiled egg for extra protein.
  • Serve with steamed greens like bok choy or broccolini on the side.
  • Drizzle with extra sweet chilli sauce if you love heat.
  • Try it with jasmine rice or vermicelli noodles for variety.

 

Make-Ahead or Prepare-Ahead Guidance

  • Cook the rice and beef in advance and store separately in the fridge.
  • Prepare the salad dressing and chop the salad ingredients ahead of time. Combine just before serving for best crunch.
  • Store the cucumber salad separately to keep it fresh and crisp.

 

Freezer Friendly

The cooked beef and brown rice can be frozen separately for up to 3 months. The cucumber salad is best made fresh.

 

Storage Advice

  • Fridge: Store beef, rice, and salad separately in airtight containers for up to 3 days.
  • Reheating: Gently reheat beef and rice in the microwave or on the stovetop. Enjoy the salad cold.

 

Meal Prep Instructions

  1. Cook beef and rice and portion into containers.
  2. Prepare cucumber salad ingredients but keep dressing separate until serving.
  3. Pack garnishes like peanuts and herbs separately to keep them crunchy.
  4. Assemble fresh on the day, adding the salad dressing and garnishes last.

 

Substitutions

Grains:
  • Swap brown rice for jasmine rice, quinoa, or rice noodles.
Protein:
  • Use chicken mince, turkey mince, or tofu instead of beef.
Nuts:
  • Replace peanuts with cashews, sunflower seeds, or omit for nut-free.
Sweetener:
  • Use honey instead of maple syrup in the salad dressing.

 

FAQs

  1. Can I make this vegetarian?
     Yes – swap beef for crumbled firm tofu or plant-based mince.
  2. Can I use store-bought Asian dressing?
     Absolutely, but the homemade dressing is fresher and super simple.
  3. Can I use white rice?
     Yes – white rice or jasmine rice work perfectly for a faster option.
  4. Can I make it nut-free?
     Yes – simply omit the peanuts or replace them with toasted seeds.

 

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Helpful Hints

  • Toast the nuts to elevate the crunch.
  • Add fresh chilli for extra heat.
  • Smash cucumbers lightly – you want texture, not mush.
  • Swap in quick-cook rice for faster weeknight prep.

Keywords

Dinner, Lunch, Salad
Beef
Dietary Easy
Protein Beef
Category Featured, Quick Meals, Salad
Difficulty Easy
Member Free