Umami can be added to a dish with various ingredients and flavour combinations, and blistered tomatoes are one way to do it, Chef! These will share a plate with edamame bean-loaded jasmine rice, browned beef mince simmered in our special Asian UCOOK sauce, and earthy spinach.
Asian-style Beef Mince & Rice
Asian-style Beef Mince & Rice
with charred baby tomatoes & cashew nuts
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 8-10 minutes. Remove from the heat, mix in the edamame beans, and steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED TOMATOES
Place a pan over high heat with a drizzle of oil. When hot, fry the tomato until charred, 1-2 minutes, shifting occasionally. Add the onion and fry until lightly golden, 1-2 minutes. Remove from the pan.
MINCE
Return the pan over high heat with a drizzle of oil, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 1-2 minutes (shifting occasionally). Mix in the Asian sauce, 50ml [100ml]|#7DA0D7 of water, and the charred baby tomatoes with the onion. Simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat.
DINNER IS READY
Make a bed of the green leaves, and top it with the rice and the saucy mince. Sprinkle over the nuts and the piquanté peppers. Bon appétit, Chef!
Jasmine Rice - 75ml
Edamame Beans - 30g
Baby Tomatoes - 80g
Spring Onion/s - 1
Beef Mince - 150g
UCOOK Asian Sauce - 1 unit
Green Leaves - 20g
Cashew Nuts - 10g
Piquanté Peppers - 20g
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 8-10 minutes. Remove from the heat, mix in the edamame beans, and steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED TOMATOES
Place a pan over high heat with a drizzle of oil. When hot, fry the tomato until charred, 1-2 minutes, shifting occasionally. Add the onion and fry until lightly golden, 1-2 minutes. Remove from the pan.
MINCE
Return the pan over high heat with a drizzle of oil, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 1-2 minutes (shifting occasionally). Mix in the Asian sauce, 50ml [100ml]|#7DA0D7 of water, and the charred baby tomatoes with the onion. Simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat.
DINNER IS READY
Make a bed of the green leaves, and top it with the rice and the saucy mince. Sprinkle over the nuts and the piquanté peppers. Bon appétit, Chef!
Jasmine Rice - 150ml
Edamame Beans - 60g
Baby Tomatoes - 160g
Spring Onion/s - 2
Beef Mince - 300g
UCOOK Asian Sauce - 2 units
Green Leaves - 40g
Cashew Nuts - 20g
Piquanté Peppers - 40g
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 8-10 minutes. Remove from the heat, mix in the edamame beans, and steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED TOMATOES
Place a pan over high heat with a drizzle of oil. When hot, fry the tomato until charred, 2-3 minutes, shifting occasionally. Add the onion and fry until lightly golden, 1-2 minutes. Remove from the pan.
MINCE
Return the pan over high heat with a drizzle of oil, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 2-3 minutes (shifting occasionally). Mix in the Asian sauce, 150ml [300ml]|#7DA0D7 of water, and the charred baby tomatoes with the onion. Simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat.
DINNER IS READY
Make a bed of the green leaves, and top it with the rice and the saucy mince. Sprinkle over the nuts and the piquanté peppers. Bon appétit, Chef!
Jasmine Rice - 225ml
Edamame Beans - 90g
Baby Tomatoes - 240g
Spring Onions - 3
Beef Mince - 450g
UCOOK Asian Sauce - 3 units
Green Leaves - 60g
Cashew Nuts - 30g
Piquanté Peppers - 60g
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 8-10 minutes. Remove from the heat, mix in the edamame beans, and steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED TOMATOES
Place a pan over high heat with a drizzle of oil. When hot, fry the tomato until charred, 2-3 minutes, shifting occasionally. Add the onion and fry until lightly golden, 1-2 minutes. Remove from the pan.
MINCE
Return the pan over high heat with a drizzle of oil, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 2-3 minutes (shifting occasionally). Mix in the Asian sauce, 150ml [300ml]|#7DA0D7 of water, and the charred baby tomatoes with the onion. Simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat.
DINNER IS READY
Make a bed of the green leaves, and top it with the rice and the saucy mince. Sprinkle over the nuts and the piquanté peppers. Bon appétit, Chef!
Jasmine Rice - 300ml
Edamame Beans - 120g
Baby Tomatoes - 320g
Spring Onions - 4
Beef Mince - 600g
UCOOK Asian Sauce - 4 units
Green Leaves - 80g
Cashew Nuts - 40g
Piquanté Peppers - 80g
Frequently Asked Questions
What is the preparation time for Asian-style Beef Mince & Rice?
The preparation time for Asian-style Beef Mince & Rice with charred baby tomatoes & cashew nuts is between 20 and 25 minutes.
What is the total time required to make Asian-style Beef Mince & Rice with charred baby tomatoes & cashew nuts?
The total time required to make Asian-style Beef Mince & Rice with charred baby tomatoes & cashew nuts is between 20 and 25 minutes.
How many servings does Asian-style Beef Mince & Rice provide?
4 servings
What are the main ingredients in Asian-style Beef Mince & Rice?
What is the nutritional information of Asian-style Beef Mince & Rice?
Calories: 854, Carbs: 76 grams, Fat: grams, Protein: 37.8 grams, Sugar: 12.8 grams, Salt: 1077 grams
How do I prepare Asian-style Beef Mince & Rice?
DINNER IS READY: Make a bed of the green leaves, and top it with the rice and the saucy mince. Sprinkle over the nuts and the piquanté peppers. Bon appétit, Chef! MINCE: Return the pan over high heat with a drizzle of oil, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 1-2 minutes (shifting occasionally). Mix in the Asian sauce, 50ml [100ml]|#7DA0D7 of water, and the charred baby tomatoes with the onion. Simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat. CHARRED TOMATOES: Place a pan over high heat with a drizzle of oil. When hot, fry the tomato until charred, 1-2 minutes, shifting occasionally. Add the onion and fry until lightly golden, 1-2 minutes. Remove from the pan. RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 8-10 minutes. Remove from the heat, mix in the edamame beans, and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Asian-style Beef Mince & Rice?
How many calories does Asian-style Beef Mince & Rice have?
854 calories
How much fat content does Asian-style Beef Mince & Rice have?
grams