Firecracker Crispy Beef Rice Bowl

Beef tossed in a deliciously sweet and spicy Firecracker sauce, fried with garlic and ginger, until crispy and caramelised, then served on a bed sticky white rice with charred broccoli. The perfect healthy weeknight dinner.

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Cook: 15 MINS

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Mix together the firecracker sauce in a medium bowl.
Heat the oil in a large pan and cook the onion, on medium heat, stirring regularly for five minutes until soft. Add the beef mince and cook for 5 minutes, until brown all over, breaking it up with a wooden spoon or spatula until there are no big lumps.
Add the garlic, ginger, firecracker sauce, red chilli and stir to combine. Simmer the sauce until it has reduced completely into the beef mince. Cook for an extra 3-4 minutes on high heat, until the beef begins to turn crispy and caramelise. Don’t stir the beef too much at this point or the beef won’t have a chance to go crispy. Remove the beef mince from the pan.
Heat a few sprays of low calorie cooking spray in the same pan and cook the broccoli, on high heat, until charred and slightly soft, turning a few times.
Serve the firecracker beef on white rice with the charred broccoli and garnish with sesame seeds and spring onion.

Nutritional Info

Per serving:

Cals – 491
Carbs – 56g
Protein – 28g
Fat – 17.5g

Ingredients

Serves 4

For the firecracker sauce:

  • 4 tbsp sriracha.
  • 2 tbsp runny honey.
  • 2 tbsp light soy sauce.
  • 2 tbsp rice wine vinegar.

For the beef:

  • Tbsp groundnut oil or any neutral oil.
  • 1 onion - thinly sliced.
  • 450g of lean beef steak mince, I used 12%.
  • 2 cloves of garlic - finely chopped.
  • 10g of ginger - finely grates.
  • 1 red chilli, deseeded and thinly sliced.
  • Sesame seeds, to garnish.
  • 4 spring onions, to garnish.
  • 600g of cooked rice, 150g per serving.
  • 150g of tenderstem broccoli - sliced.

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