Lemongrass & Coriander Beef Bowl with Rice & Crunchy Veg

Cook Rice:

In a medium pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

Trim ends of spring onion and thinly slice. Peel and mince garlic. Pick coriander leaves, keeping some aside for garnish and roughly chop remainder. Grate carrot. Cut cucumber lengthwise and slice into half moons. Trim pak choy and thinly slice stems and roughly chop leaves.

Cook Aromatics:

Heat a little oil in a non stick pan over a high heat. Add the garlic, lemongrass and spring onions and cook for 2-3 minutes, until softened.

Add Mince & Caramelise:

Add mince, breaking it up as you go, cooking for 3 minutes, until browned. Season with salt and pepper as needed.

Add Pak Choy:

Add pak choy (see tip) and soy sauce to the mince and continue cooking for a further 3-5 minutes. Add chopped coriander and stir through. Check seasoning and adjust if necessary.

You Plate It:

Combine hoisin sauce with up to 1 Tbsp of water and mix well. Divide rice and salad veg between bowls as you wish. Add beef mince, drizzle with hoisin sauce to taste and garnish with remaining coriander. Enjoy!