detour. My kitchen

Beef · FIRST EDITION

Crisp beef & cucumber bowls

Golden-edged beef, fresh cucumber and rice with a simple ginger-soy sauce.

25 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

Let minced beef sit in a hot pan before breaking it up. The extra browning gives a familiar rice bowl more flavour.

Here’s how.

  1. 1

    Get rice cooking

    Cook rice following the packet. Prepare cucumber, carrot and spring onions.

  2. 2

    Let the beef brown

    Heat oil in a wide frying pan over medium-high heat. Press in beef in a thin layer. Leave for 3 minutes before turning sections over.

  3. 3

    Break up and season

    Break beef into small pieces. Add ginger and keep cooking, stirring, until the beef reaches 71°C / 160°F. Stir in soy sauce and vinegar.

  4. 4

    Build your bowls

    Serve beef over rice with cucumber, carrot and spring onions. Spoon over the pan juices.

Use a wide pan or cook in batches. Crowded mince releases liquid and takes longer to brown.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.