Firecracker Crispy Beef Rice Bowl

Ingredients

• 4 tbsp Sriracha
• 2 tbsp Runny honey
• 2 tbsp Light soy sauce
• 2 tbsp Rice wine vinegar
• 1 tbsp Groundnut oil (or any neutral oil)
• 1 Onion (thinly sliced)
• 450 g Lean beef steak mince (12% fat)
• 2 cloves Garlic (finely chopped)
• 10 g Ginger (finely grated)
• 1 Red chilli (deseeded and thinly sliced)
• 150 g Tenderstem broccoli (sliced)
• 600 g Cooked rice (150g per serving)
• Sesame seeds (to garnish)
• 4 Spring onions (to garnish)

Steps

1. 1

   In a small bowl, whisk together the sriracha, honey, light soy sauce, and rice wine vinegar to create the firecracker sauce. Set aside.

2. 2

   Heat the groundnut oil in a large pan or wok over high heat.

3. 3

   Add the thinly sliced onion to the pan and sauté for 2-3 minutes until it begins to soften.

4. 4

   Add the beef mince to the pan. Break it up with a wooden spoon and cook until browned and starting to get crispy at the edges.

5. 5

   Add the finely chopped garlic, grated ginger, and sliced red chilli. Stir-fry for 1-2 minutes until fragrant.

6. 6

   Add the sliced tenderstem broccoli to the pan and cook for another 2-3 minutes until just tender.

7. 7

   Pour the firecracker sauce over the beef and vegetable mixture. Toss everything together and cook for 1-2 minutes until the sauce has thickened and coated everything evenly.

8. 8

   Divide the cooked rice into four bowls (150g per bowl).

9. 9

   Top the rice with the firecracker beef mixture. Garnish with sesame seeds and sliced spring onions before serving.

Notes

The author used 12% fat lean beef steak mince for this recipe. You can substitute chicken mince if preferred.

Nutrition per serving

• main
• dinner
• high-protein
• spicy
• beef
• rice bowl
• meal prep
• quick-and-easy