Chilli-hoisin beef bowls with spicy cucumber salad
An average of 5.0 out of 5 stars from 21 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freePregnancy-friendly
This protein-packed dish can be put together in under half an hour so is perfect for a post-gym boost.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the beef bowl
- 500g/1lb 2oz beef mince
- ½ tsp baking powder
- 2 tbsp vegetable oil
- 4 garlic cloves, crushed
- 1 tbsp very finely chopped fresh root ginger
- 6 tbsp hoisin sauce
- 1 tbsp tomato purée
- 1–2 tbsp light soy sauce
- ½ tbsp sesame oil
- 1 tsp dried red chilli flakes
- 1 tbsp sesame seeds
- 2 tbsp cashews, toasted and chopped
- 4 spring onions, chopped, greens and whites separated
For the cucumber salad
- ½ cucumber, cut into chunks
- 2 tbsp Chinese black vinegar (or any other vinegar)
- 2 tbsp crispy chilli oil
- ½ tsp caster sugar
- salt
To serve
Method
To make the beef bowl, mix the beef and baking powder together in a bowl and leave for 20 minutes.
Meanwhile, to make the salad, toss all of the ingredients together in a large bowl. Leave to marinate for 20 minutes.
Heat a wide pan or wok over a high heat, add the oil and fry the beef for 5 minutes, or until golden-brown and crisp.
Add all of the other beef bowl ingredients, reserving the greens of the spring onions for the garnish. Cook for a further 2 minutes.
Serve the beef with the rice, fried eggs and cucumber salad and garnish with the spring onion greens.
