Take your taste buds on an Asian culinary adventure with this Teriyaki Beef Mince with Jasmine Rice and Cucumber Salad recipe. This dish offers a combination of simplicity and exceptional flavour, ensuring a meal that is not only quick and easy to prepare but also incredibly satisfying.
The Teriyaki Beef Mince is made from an exquisite fusion of tender, well-seasoned mince with the sweet and tangy flavours of teriyaki sauce. The succulent beef, with its umami-rich profile, is perfectly complemented by the teriyaki’s caramelised sweetness, creating a harmony of flavours that will tantalise your palate.
The accompaniment of fragrant Jasmine Rice adds an exquisite touch to the meal. Each fluffy grain beautifully soaks up the teriyaki sauce, creating a perfect mouthful of richly flavoured beef mince and aromatic rice. Its gentle scent and delicate flavour make it an ideal companion to the hearty beef, balancing the dish wonderfully.
Lastly, the Cucumber Salad provides a refreshing counterpoint to the rich, robust flavours of the beef and rice. Its crisp texture and inherent freshness cut through the heaviness, offering a palate-cleansing note that leaves you ready for the next bite. A subtle tangy dressing adds a zesty kick to the salad, rounding off the dish on a lively note.
This Teriyaki Beef Mince with Jasmine Rice and Cucumber Salad recipe is an easy-to-prepare, speedy meal that doesn’t compromise on taste. Whether you’re in a rush or simply craving something deliciously satisfying, this meal is a winning choice for any weeknight dinner!
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Garlic Press, Vegetable Peeler, Measuring Jug, Saucepan, Frying Pan, Wooden Spoon and a Bowl.
Teriyaki Beef Mince with Jasmine Rice and Cucumber Salad
Print RecipeIngredients
- 2 Garlic Cloves
- 1 Spring Onion
- ½ Lime
- 150g Jasmin Rice
- 2 Tbsp Teriyaki Sauce
- ½ Ginger
- ½ Cucumber
- 1 Carrot
- 1 Tbsp Sesame Seeds
- 240g Beef Mince
- 300ml Water for the Rice
- 50ml Water for the Sauce
Instructions
Step 1: Peel and grate the garlic (or use a garlic press). Then, peel and grate the ginger.
Trim the spring onions then slice thinly and trim the cucumber, then quarter lengthways and chop it widthways into small pieces.
Zest and halve the lime.
Trim and peel the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the carrot centre.
Step 2: Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Step 3: Meanwhile, heat a large frying pan over medium heat and add the sesame seeds (no oil). Cook, stirring regularly, until golden, 3-4 mins.
TIP: Watch them like a hawk as they burn easily.
Transfer to a small bowl but keep the pan. In another small bowl, combine the teriyaki sauce with the ginger and garlic.
Step 4: Heat a drizzle of oil in a frying pan on high heat. Once hot, add the beef mince and stir-fry until browned all over, 4-5 mins. Use a wooden spoon to break it up as it cooks.
IMPORTANT: The mince is cooked when it is no longer pink in the middle.
Drain off any excess fat, then turn the heat down to medium.
Add the sauce mixture with the water (see ingredients for amount) and half the spring onion. Cook until thickened slightly, 1-2 mins.
Add another splash of water if you think it’s too dry.
Step 5: While the beef cooks, pop the cucumber chunks and carrot ribbons in a bowl with a drizzle of olive oil, a pinch of sugar, half the toasted sesame seeds and a squeeze of lime juice.
Season with salt and pepper, taste and add more lime juice if required. Mix well.
Cut the remaining lime into wedges.
Step 6: Fluff up the rice with a fork and stir in the lime zest. Divide the rice between bowls and top with the beef.
Scatter over the remaining spring onion and sesame seeds and serve with the cucumber and carrot salad, and any remaining lime wedges for squeezing over. Enjoy!
