Crispy hoisin beef rice bowls

Serves: 4

INGREDIENTS

FOR THE SALAD

½ large cucumber

2 carrots peeled

1 tablespoon white wine vinegar

½ tablespoon vegetable / sunflower oil

¼ teaspoon white sugar ideally caster / superfine sugar

FOR THE BEEF

1 tablespoon groundnut / vegetable / sunflower oil

500 g extra lean beef mince 5% fat

2 garlic cloves finely chopped / crushed

¼ teaspoon ground ginger

1 teaspoon Chinese 5 spice

100 g hoisin sauce

100 ml beef stock

1 tablespoon soy sauce

Bunch spring onions thinly sliced, to garnish

Sesame seeds to garnish, optional

METHOD

FOR THE SALAD

Top and tail the carrots and chop off the end of the cucumber. Then cut the cucumber and carrots in half horizontally.

You’ll need a mandolin to slice them, you can either choose the thinnest slicing insert (3mm) to slice the carrots and cucumber into very thin slices, use the julienne attachment to slice into matchsticks, ribbon cut attachment for ribbons or spiral attachment for spirals.

You could also use a spiralizer. One at a time, attach the pieces of carrot and cucumber to the handle spokes and work them back and forth on the mandolin (see video for help).

Then tip the carrot and cucumber into a medium bowl. Add the vinegar, oil and sugar and toss well.

FOR THE BEEF

Heat the oil in a frying pan over a medium heat. Add the beef and fry, stirring often for 5 minutes, or until browned. Use your spoon to break up chunks. Drain off the excess fat if any, then put the pan back on the hob.

Add in the garlic and spices and fry for a further minute.

Add in the stock, hoisin and soy sauce stirring well and allow to bubble. Then turn down the heat to low for 15 minutes, stirring occasionally.

To serve, garnish adult and older child portions with the spring onions and sesame seeds if you like.

Recipe credit: Together to Eat

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