Spicy beef bowl with pick­led cu­cum­ber

serves / 4 prep / 20 min­utes cook / 10 min­utes

Central and North Burnett Times - - TASTE - Recipe by Michelle No­e­rianto Photo by Vanessa Le­vis

In­gre­di­ents

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

PICK­LED CU­CUM­BER:

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.

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