What are the main ingredients in Hoisin Beef & Broccoli Bowl?

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

What is the nutritional information of Hoisin Beef & Broccoli Bowl?

Calories: 966, Carbs: 116 grams, Fat: grams, Protein: 39 grams, Sugar: 35.3 grams, Salt: 1934 grams

How do I prepare Hoisin Beef & Broccoli Bowl?

PREP: Rinse and thinly slice the radish. Cut the broccoli into bite-size pieces. Peel and grate the ginger. Rinse, trim and thinly slice the spring onion, keeping the white & green parts separate. De-seed and slice the chilli. Peel and slice the onion. READY THE RADISH: In a small bowl, combine the vinegar, 10ml of sweetener, 10ml of warm water, and seasoning. Add the sliced radish and set aside to pickle. Drain the pickling liquid just before serving. FRY THE BROC: Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 4-5 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and set aside. HOISIN MINCE: Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated ginger, the spring onion whites, the mince, and the Chinese 5-spice. Work quickly to break the mince up as it starts to cook. Cook until browned, 4-5 minutes (shifting occasionally). In the final minute, add the cooked broccoli. Remove from the heat, mix through the hoisin, the sliced chilli (to taste), and seasoning. DIG IN: Bowl up the rice. Top with the hoisin beef & broccoli and the pickled radish. Sprinkle over the cashew nuts, the spring onion greens, and any remaining chilli (to taste). Finish off with a crack of black pepper. Enjoy, Chef! FLUFFY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Hoisin Beef & Broccoli Bowl?

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

Hoisin Beef & Broccoli Bowl

Name: Hoisin Beef & Broccoli Bowl
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Dive into this umami-rich hoisin beef mince dish, with hits of chilli, sweet-vinegar pickled radish & charred broccoli. Served with fluffy jasmine rice.

Hoisin Beef & Broccoli Bowl

with pickled radish & cashew nuts

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Broccoli Florets
Cashew Nuts
Chinese 5-Spice
Free-Range Beef Mince
Fresh Chilli
Fresh Ginger
Hoisin Sauce
Jasmine Rice
Onion
Onions
Radish
Rice Wine Vinegar
Spring Onion
Spring Onions

From your kitchen:

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

Serves 1

FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Rinse and thinly slice the radish. Cut the broccoli into bite-size pieces. Peel and grate the ginger. Rinse, trim and thinly slice the spring onion, keeping the white & green parts separate. De-seed and slice the chilli. Peel and slice ½ the onion.
READY THE RADISH
In a small bowl, combine the vinegar, 5ml of sweetener, 5ml of warm water, and seasoning. Add the sliced radish and set aside to pickle. Drain the pickling liquid just before serving.
FRY THE BROC
Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 4-5 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and set aside.
HOISIN MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the grated ginger, the spring onion whites, the mince, and the Chinese 5-spice. Work quickly to break the mince up as it starts to cook. Cook until browned, 3-4 minutes (shifting occasionally). In the final minute, add the cooked broccoli. Remove from the heat, mix through the hoisin, the sliced chilli (to taste), and seasoning.
DIG IN
Bowl up the rice. Top with the hoisin beef & broccoli and the pickled radish. Sprinkle over the cashew nuts, the spring onion greens, and any remaining chilli (to taste). Finish off with a crack of black pepper. Enjoy, Chef!

Jasmine Rice - 100ml
Radish - 20g
Broccoli Florets - 100g
Fresh Ginger - 10g
Spring Onion - 1
Fresh Chilli - 1
Onion - 1
Free-range Beef Mince - 150g
Rice Wine Vinegar - 15ml
Chinese 5-Spice - 2,5ml
Hoisin Sauce - 50ml
Cashew Nuts - 10g

Download the Recipe

Serves 2

FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Rinse and thinly slice the radish. Cut the broccoli into bite-size pieces. Peel and grate the ginger. Rinse, trim and thinly slice the spring onion, keeping the white & green parts separate. De-seed and slice the chilli. Peel and slice the onion.
READY THE RADISH
In a small bowl, combine the vinegar, 10ml of sweetener, 10ml of warm water, and seasoning. Add the sliced radish and set aside to pickle. Drain the pickling liquid just before serving.
FRY THE BROC
Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 4-5 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and set aside.
HOISIN MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated ginger, the spring onion whites, the mince, and the Chinese 5-spice. Work quickly to break the mince up as it starts to cook. Cook until browned, 4-5 minutes (shifting occasionally). In the final minute, add the cooked broccoli. Remove from the heat, mix through the hoisin, the sliced chilli (to taste), and seasoning.
DIG IN
Bowl up the rice. Top with the hoisin beef & broccoli and the pickled radish. Sprinkle over the cashew nuts, the spring onion greens, and any remaining chilli (to taste). Finish off with a crack of black pepper. Enjoy, Chef!

Jasmine Rice - 200ml
Radish - 40g
Broccoli Florets - 200g
Fresh Ginger - 20g
Spring Onion - 1
Fresh Chilli - 1
Onion - 1
Rice Wine Vinegar - 30ml
Free-range Beef Mince - 300g
Chinese 5-Spice - 5ml
Hoisin Sauce - 100ml
Cashew Nuts - 20g

Download the Recipe

Serves 3

FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Rinse and thinly slice the radish. Cut the broccoli into bite-size pieces. Peel and grate the ginger. Rinse, trim and thinly slice the spring onions, keeping the white & green parts separate. De-seed and slice the chilli. Peel and slice 1½ of the onions.
READY THE RADISH
In a small bowl, combine the vinegar, 15ml of sweetener, 15ml of warm water, and seasoning. Add the sliced radish and set aside to pickle. Drain the pickling liquid just before serving.
FRY THE BROC
Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and set aside.
HOISIN MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated ginger, the spring onion whites, the mince, and the Chinese 5-spice. Work quickly to break the mince up as it starts to cook. Cook until browned, 4-5 minutes (shifting occasionally). In the final minute, add the cooked broccoli. Remove from the heat, mix through the hoisin, the sliced chilli (to taste), and seasoning.
DIG IN
Bowl up the rice. Top with the hoisin beef & broccoli and the pickled radish. Sprinkle over the cashew nuts, the spring onion greens, and any remaining chilli (to taste). Finish off with a crack of black pepper. Enjoy, Chef!

Jasmine Rice - 300ml
Radish - 60g
Broccoli Florets - 300g
Fresh Ginger - 30g
Spring Onions - 2
Fresh Chilli - 1
Onions - 2
Rice Wine Vinegar - 45ml
Free-range Beef Mince - 450g
Chinese 5-Spice - 7,5ml
Hoisin Sauce - 150ml
Cashew Nuts - 30g

Download the Recipe

Serves 4

FLUFFY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Rinse and thinly slice the radish. Cut the broccoli into bite-size pieces. Peel and grate the ginger. Rinse, trim and thinly slice the spring onions, keeping the white & green parts separate. De-seed and slice the chilli. Peel and slice the onions.
READY THE RADISH
In a small bowl, combine the vinegar, 20ml of sweetener, 20ml of warm water, and seasoning. Add the sliced radish and set aside to pickle. Drain the pickling liquid just before serving.
FRY THE BROC
Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and set aside.
HOISIN MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the grated ginger, the spring onion whites, the mince, and the Chinese 5-spice. Work quickly to break the mince up as it starts to cook. Cook until browned, 5-6 minutes (shifting occasionally). In the final minute, add the cooked broccoli. Remove from the heat, mix through the hoisin, the sliced chilli (to taste), and seasoning.
DIG IN
Bowl up the rice. Top with the hoisin beef & broccoli and the pickled radish. Sprinkle over the cashew nuts, the spring onion greens, and any remaining chilli (to taste). Finish off with a crack of black pepper. Enjoy, Chef!