What is the total time required to make Caramelised Spicy Beef & Rice with a cucumber salad?

The total time required to make Caramelised Spicy Beef & Rice with a cucumber salad is between 30 and 60 minutes.

What are the main ingredients in Caramelised Spicy Beef & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Caramelised Spicy Beef & Rice?

Calories: 747, Carbs: 80 grams, Fat: grams, Protein: 36.7 grams, Sugar: 12.5 grams, Salt: 349 grams

How do I prepare Caramelised Spicy Beef & Rice?

FLAVOURFUL MINCE: Add the sliced onion to the pan and fry until soft, 3-4 minutes. Add the tomato paste mix, the grated ginger, and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Mix in 200ml of water and simmer until slightly thickening, 4-5 minutes. Remove from the heat and season. DINNER IS READY: Make a bed of the fluffy rice, top with the flavourful mince, and side with the fresh salad. Garnish with any remaining sliced chilli. Well done, Chef! SALAD: Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half moons. In a bowl, combine the lime juice with a drizzle of olive oil, a sweetener (to taste), and seasoning. Add the sliced cucumber, the shredded leaves, and toss to combine. MINCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.

What should be prepared from my kitchen to make Caramelised Spicy Beef & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Caramelised Spicy Beef & Rice

Name: Caramelised Spicy Beef & Rice
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Your kitchen will be the centre of attention tonight as aromas of mouthwatering ginger, tomato paste, worcestershire sauce, & chilli mince fill the air while being caramelised with silky, sweet onion. Served with a satisfying serving of brown basmati rice and a zesty cucumber & greens salad.

Caramelised Spicy Beef & Rice

with a cucumber salad

Hands on Time: 20 - 45 minutes

Overall Time: 30 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Mince
Brown Basmati Rice
Cucumber
Fresh Chilli
Fresh Chillies
Fresh Ginger
Ginger
Lime Juice
Onion
Onions
Salad Leaves
Tomato Paste Mix

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
FLAVOURFUL MINCE
Add the sliced onion to the pan and fry until soft, 3-4 minutes. Add the tomato paste mix, the grated ginger, and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Mix in 100ml of water and simmer until slightly thickening, 4-5 minutes. Remove from the heat and season.
SALAD
Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half moons. In a bowl, combine the lime juice with a drizzle of olive oil, a sweetener (to taste), and seasoning. Add the sliced cucumber, the shredded leaves, and toss to combine.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful mince, and side with the fresh salad. Garnish with any remaining sliced chilli. Well done, Chef!

Brown Basmati Rice - 75ml
Beef Mince - 150g
Onion - 1
Tomato Paste Mix - 25ml
Fresh Ginger - 10g
Fresh Chilli - 1
Cucumber - 100g
Lime Juice - 15ml
Salad Leaves - 20g

Download the Recipe

Serves 2

RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
FLAVOURFUL MINCE
Add the sliced onion to the pan and fry until soft, 3-4 minutes. Add the tomato paste mix, the grated ginger, and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Mix in 200ml of water and simmer until slightly thickening, 4-5 minutes. Remove from the heat and season.
SALAD
Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half moons. In a bowl, combine the lime juice with a drizzle of olive oil, a sweetener (to taste), and seasoning. Add the sliced cucumber, the shredded leaves, and toss to combine.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful mince, and side with the fresh salad. Garnish with any remaining sliced chilli. Well done, Chef!

Brown Basmati Rice - 150ml
Beef Mince - 300g
Onion - 1
Tomato Paste Mix - 50ml
Fresh Ginger - 20g
Fresh Chilli - 1
Cucumber - 200g
Lime Juice - 30ml
Salad Leaves - 40g

Download the Recipe

Serves 3

RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
FLAVOURFUL MINCE
Add the sliced onions to the pan and fry until soft, 4-5 minutes. Add the tomato paste mix, the grated ginger, and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Mix in 300ml of water and simmer until slightly thickening, 5-6 minutes. Remove from the heat and season.
SALAD
Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half moons. In a bowl, combine the lime juice with a drizzle of olive oil, a sweetener (to taste), and seasoning. Add the sliced cucumber, the shredded leaves, and toss to combine.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful mince, and side with the fresh salad. Garnish with any remaining sliced chilli. Well done, Chef!

Brown Basmati Rice - 225ml
Beef Mince - 450g
Onions - 2
Tomato Paste Mix - 75ml
Fresh Ginger - 30g
Fresh Chillies - 2
Cucumber - 300g
Lime Juice - 45ml
Salad Leaves - 60g

Download the Recipe

Serves 4

RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
FLAVOURFUL MINCE
Add the sliced onions to the pan and fry until soft, 4-5 minutes. Add the tomato paste mix, the grated ginger, and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Mix in 400ml of water and simmer until slightly thickening, 5-6 minutes. Remove from the heat and season.
SALAD
Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half moons. In a bowl, combine the lime juice with a drizzle of olive oil, a sweetener (to taste), and seasoning. Add the sliced cucumber, the shredded leaves, and toss to combine.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful mince, and side with the fresh salad. Garnish with any remaining sliced chilli. Well done, Chef!