with sesame veg and umami aioli
Fragrant rice sits alongside tangy, umami beef mince and vibrant green veg in this quick, straightforward and delicious dish.
Allergens
Utensils
Tags
Irish Beef Mince
240 grams
Teriyaki Sauce
1 sachet(s)
Sesame Seeds
1 sachet(s)
Jasmine Rice
150 grams
Aioli
1 sachet(s)
Kale
80 grams
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Broccolini
75 grams
Ketjap Manis
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 12 mins.
- Once cooked, remove the pot from the heat
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, strip the leafy parts of the kale from the stem (discard the stems).
- Halve the broccolini widthways.
- Pop the aioli and half the ketjap manis into a small bowl.
- Mix well to combine. Taste the sauce and season with salt and pepper if necessary.
- Place a pan over medium-high heat (no oil).
- Once hot, fry mince and lemongrass paste until browned, 5-6 mins. Break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add broccolini, kale and sesame seeds (with a drizzle of oil if necessary). Fry for 2-3 mins.
- Stir in teriyaki sauce, 50ml water (per 2P) and remaining ketjap manis.
- Cover and cook, 6-8 mins.
- Fluff up the rice with a fork.
- Divide the rice, teriyaki beef mince and sesame veg between bowls.
- Drizzle the aioli over the veg.
3567
kJ
Energy (kJ)
852
kcal
Energy (kcal)
41.2
g
Fat
10.4
g
of which saturates
84.5
g
Carbohydrate
17.3
g
of which sugars
2.4
g
Dietary Fiber
35.5
g
Protein
0
mg
Cholesterol
4.41
g
Salt
