Sticky ginger beef bowls with smashed cucumber salad
Quick, flavourful and family-approved. This fuss-free weeknight meal packs 10g of fibre into every serve, making it easy to eat well on even the busiest evenings.
Ingredients
1 cup brown rice
½ tsp salt
1 tbsp extra virgin olive oil
500g lean beef mince
1 tsp grated ginger
1 garlic clove, finely chopped
2 tbsp soy sauce
1-2 tbsp sweet chilli sauce
1-2 tbsp toasted sesame seeds, to serve
SPICY SMASHED CUCUMBER SALAD
2 large Lebanese cucumbers
2½ cups edamame beans, thawed
½ cup roasted peanuts, roughly chopped
1 red chilli, finely chopped (optional)
½ cup coriander leaves
½ cup mint leaves
SESAME-LIME DRESSING
2 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp pure maple syrup
juice of ½ lime
Method
Step 1
Rinse the rice under cold water. Combine the rice, 2½ cups of water and salt in a saucepan. Bring to a boil, then reduce the heat to low, cover and simmer for 30-35 minutes until tender and the water is absorbed. Fluff with a fork and set aside.
Step 2
Cut the cucumbers lengthwise into thick batons. Using the flat side of a knife, lightly smash them to help absorb the dressing, then place them in a large bowl. Add the edamame, peanuts, chilli (if using), coriander and mint.
Step 3
To make the sesame-lime dressing, combine the vinegar, sesame oil, maple syrup and lime juice in a small bowl or lidded jar. Combine the dressing with the cucumber salad, tossing to coat. Refrigerate until ready to serve.
Step 4
To brown the beef, heat the olive oil in a large frying pan over medium-high heat. Add the mince and cook for about 5 minutes, breaking it up with a wooden spoon until browned. Add the ginger and garlic, cooking for a further 2 minutes until fragrant.
Step 5
Stir the soy and sweet chilli sauces through the beef and cook for another 2-3 minutes to glaze. Divide the rice between bowls, top with the beef, and spoon over the smashed cucumber salad. Sprinkle each dish with sesame seeds to serve.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
