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
Hoisin Beef & Broccoli Bowl
with pickled radish & cashew nuts
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Hoisin Beef & Broccoli Bowl?
The preparation time for Hoisin Beef & Broccoli Bowl with pickled radish & cashew nuts is between 25 and 30 minutes.
What is the total time required to make Hoisin Beef & Broccoli Bowl with pickled radish & cashew nuts?
The total time required to make Hoisin Beef & Broccoli Bowl with pickled radish & cashew nuts is between 30 and 35 minutes.
How many servings does Hoisin Beef & Broccoli Bowl provide?
4 servings
What are the main ingredients in Hoisin Beef & Broccoli Bowl?
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
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?
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
How many calories does Hoisin Beef & Broccoli Bowl have?
966 calories
How much fat content does Hoisin Beef & Broccoli Bowl have?
grams
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