with sesame veg and umami aioli
Fragrant ginger-infused rice adorned with a sprinkling of chives sits alongside tangy, umami beef mince and vibrant green veg in this quick, straightforward and delicious dish.
Allergens
Utensils
Tags
Irish Beef Mince
250 grams
Garlic
1 unit(s)
Ginger
1 unit(s)
Teriyaki Sauce
1 sachet(s)
Sesame Seeds
1 sachet(s)
Jasmine Rice
150 grams
Broccoli
1 unit(s)
Aioli
1 sachet(s)
Kale
80 grams
Soy Sauce
1 sachet(s)
Chives
5 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Place a medium pot with a tight-fitting lid over medium-high heat with a drizzle of oil.
- When hot, add the ginger and fry until fragrant, 1 min.
- Stir the rice into the pot along with 300ml cold salted water (double for 4p).
- Bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 12 mins, then 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 (they're too tough to eat).
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the chives.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Place a pan over medium-high heat (no oil).
- Once hot, fry beef mince until browned, 5-6 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add broccoli, kale, garlic, and sesame seeds (with a drizzle of oil if necessary). Fry for 2-3 mins.
- Stir in teriyaki sauce, 50ml water (double for 4p) and half the soy sauce.
- Cover and cook, 6-8 mins.
- Meanwhile, pop the aioli and remaining soy sauce into a small bowl.
- Mix well to combine.
- Taste the sauce and season with salt and pepper if necessary.
- Fluff up the rice with a fork.
- Divide the rice, teriyaki beef mince and sesame veg between bowls.
- Drizzle the aioli over the veg.
- Garnish the dish with a sprinkling of chives.
3705
kJ
Energy (kJ)
885
kcal
Energy (kcal)
42.2
g
Fat
10.6
g
of which saturates
83.9
g
Carbohydrate
14.3
g
of which sugars
0
g
Dietary Fiber
41.2
g
Protein
0
mg
Cholesterol
5.07
g
Salt
