Spicy beef bowl with pickled cucumber
serves / 4 prep / 20 minutes cook / 10 minutes
400g beef fillet, frozen 2 garlic cloves, finely chopped 2 tsp dried chilli flakes 2 tsp sesame seeds 60ml ( 1⁄4 cup) soy sauce 1 tsp sesame oil 2 tbsp vegetable oil 1 onion, thinly sliced 2 x 250g pkts microwave brown rice with quinoa, warmed 200g tomato medley mix, halved 1⁄4 red cabbage, cut into 4 wedges, steamed Fresh mint sprigs, to serve Salad leaves, to serve
60ml ( 1⁄4 cup) rice wine vinegar 1 tbsp pink himalayan rock salt or flakes 2 tsp fennel seeds 1 tsp dried chilli flakes 1 tsp black peppercorns 4 lebanese cucumbers, cut into noodles using a spiraliser
1. Thinly slice the beef fillet crossways. Combine the garlic, chilli, sesame seeds, soy sauce and sesame oil in a large bowl. Add the beef and toss to coat. Set aside. 2. To make the pickled cucumber, place rice wine vinegar, salt, fennel seeds, chilli, peppercorns and 60ml ( 1⁄ cup) wa4 ter in a small saucepan over medium heat. Stir until the salt dissolves. Set aside to cool slightly. Place the spiralised cucumber in a small glass or ceramic bowl and pour over the picking liquid. Set aside. 3. Heat the vegetable oil in a wok over high heat. Stir-fry the onion for 3 minutes or until softened. Add the beef and marinade and stir-fry for 3-4 minutes or until the beef is just cooked through. 4. Serve the beef with brown rice, pickled cucumber, tomato and cabbage. Top with mint sprigs and salad leaves.