eCook Meal
Hoisin Beef & Broccoli Bowl
with pickled radish & cashew nuts
Dive into this umami-rich hoisin beef mince dish, with hits of chilli, sweet-vinegar pickled radish & charred broccoli. Served with fluffy jasmine rice.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R520.23
for 4 servings · R130.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chinese 5-Spice needs 10 mlFree Range Duck with Chinese 5-Spice Avg 1.7 kg R195.48 · whole pack (size can't be divided)R195.48
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Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Fresh Chilli needs 1Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Hoisin Sauce needs 200 mlAsian Hoisin Sauce 150 ml 150 ml at R51.99 · 1.33× packR69.32
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Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Free-range Beef Mince needs 600 gRegular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
Not in the Woolies basket — source these elsewhere:
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Mince, Broccoli Florets, Cashew Nut, Chilli, Chinese 5-Spice, Ginger, Hoisin Sauce, Jasmine Rice, Onion, Radish, Rice Wine Vinegar, Spring Onion
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?
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. 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. 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!
What should be prepared from my kitchen to make Hoisin Beef & Broccoli Bowl?
Beef, Beef Mince, Broccoli Florets, Cashew Nut, Chilli, Chinese 5-Spice, Ginger, Hoisin Sauce, Jasmine Rice, Onion, Radish, Rice Wine Vinegar, Spring Onion
How many calories does Hoisin Beef & Broccoli Bowl have?
966 calories
How much fat content does Hoisin Beef & Broccoli Bowl have?
grams