Chilli Jam Minced Beef, Rice and Vegetable Pickles - Recipe by Nabula El Mourid
Ingredients
500 g minced (ground) beef
125mL chilli jam marinade
1 Tbs soy sauce
2 tsp fish sauce
1 Tbs rice vinegar
2 tsp grated ginger
2 garlic cloves, crushed
2 Tbs coconut oil
4 eggs
60 g spring onions (scallions), finely sliced
Cooked jasmine rice, to serve
Sesame seeds, to serve
Vegetable pickles:
1 large Lebanese (short) cucumber, julienned
1 carrot, julienned
90 g bean sprouts
1 Tbs avocado oil
1 Tbs soy sauce
1 Tbs rice vinegar
1 Tbs sesame seeds, toasted
1 Tbs finely chopped spring onions (scallions)
2 tsp grated ginger
1 tsp white (granulated) sugar
Method
Combine the minced beef with chilli jam, soy sauce, ?sh sauce, rice vinegar, ginger and half the crushed garlic in a large bowl and mix well. Set aside.
Heat 1 tablespoon of the coconut oil in a large frying pan over medium heat and fry the eggs for 3-5 minutes, depending on how you like them done.
For the dressed vegetable pickles, toss the cucumber, carrot and bean sprouts with avocado oil, soy sauce, rice vinegar, sesame seeds, spring onion, ginger and sugar in a bowl, then set aside to allow the ?avours to develop.
Heat the remaining coconut oil in a large frying pan over medium-high heat. Add the remaining garlic and the spring onion and sauté for 2 minutes, until fragrant. Add the marinated minced beef to the pan, breaking it up as it cooks. Stir-fry for 10 minutes over high heat, stirring frequently until the minced beef breaks down and is browned.
Serve the minced beef and dressed vegetable pickles on top of cooked rice and top with a fried egg and sesame seeds.
Hints:
For added spice, toss some thinly sliced fresh chilli into the minced beef while cooking.
Substitute rice with soba or udon noodles for a different texture.
Add some quick stir-fried veggies like bok choy (pak choy) or snow peas (mangetout) to the minced beef for extra nutrition.
