Lemongrass and Coriander Beef Bowl with Rice and Crunchy Veg

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Trim ends of spring onion and thinly slice. Peel and mince garlic. Pick coriander leaves, keeping some aside for garnish and roughly chop remainder. Grate carrot. Cut Lebanese cucumber lengthwise and slice into half moons. Trim pak choy and thinly slice stems and roughly chop leaves.

Heat a little oil in a non-stick pan over a high heat. Add the garlic, minced lemongrass and spring onions and cook for 2-3 minutes, until softened.

Add mince, breaking it up as you go, cooking for 3 minutes, until browned. Season with salt and pepper as needed.

Add pak choy (see tip) and half the hoisin and soy sauce to the mince and continue cooking for a further 3-5 minutes. Add chopped coriander (saving some for the garnish) and stir through. Check seasoning and adjust if necessary.

Divide rice and salad veg between bowls. Add mince, drizzle with remaining hoisin and soy sauce to taste and garnish with remaining coriander. Enjoy!

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Trim ends of spring onion and thinly slice. Peel and mince garlic. Pick coriander leaves, keeping some aside for garnish and roughly chop remainder. Grate carrot. Cut Lebanese cucumber lengthwise and slice into half moons. Trim pak choy and thinly slice stems and roughly chop leaves.

Heat a little oil in a non-stick pan over a high heat. Add the garlic, minced lemongrass and spring onions and cook for 2-3 minutes, until softened.

Add mince, breaking it up as you go, cooking for 3 minutes, until browned. Season with salt and pepper as needed.

Add pak choy (see tip) and half the hoisin and soy sauce to the mince and continue cooking for a further 3-5 minutes. Add chopped coriander (saving some for the garnish) and stir through. Check seasoning and adjust if necessary.

Divide rice and salad veg between bowls. Add mince, drizzle with remaining hoisin and soy sauce to taste and garnish with remaining coriander. Enjoy!

In a pot combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Trim ends of spring onion and thinly slice. Peel and mince garlic. Pick coriander leaves, keeping some aside for garnish and roughly chop remainder. Grate carrot. Cut Lebanese cucumber lengthwise and slice into half moons. Trim pak choy and thinly slice stems and roughly chop leaves.

Heat a little oil in a non-stick pan over a high heat. Add the garlic, minced lemongrass and spring onions and cook for 2-3 minutes, until softened.

Add mince, breaking it up as you go, cooking for 3 minutes, until browned. Season with salt and pepper as needed.

Add pak choy (see tip) and half the hoisin and soy sauce to the mince and continue cooking for a further 3-5 minutes. Add chopped coriander (saving some for the garnish) and stir through. Check seasoning and adjust if necessary.

Divide rice and salad veg between bowls. Add mince, drizzle with remaining hoisin and soy sauce to taste and garnish with remaining coriander. Enjoy!

In a pot combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Trim ends of spring onion and thinly slice. Peel and mince garlic. Pick coriander leaves, keeping some aside for garnish and roughly chop remainder. Grate carrot. Cut Lebanese cucumber lengthwise and slice into half moons. Trim pak choy and thinly slice stems and roughly chop leaves.

Heat a little oil in a non-stick pan over a high heat. Add the garlic, minced lemongrass and spring onions and cook for 2-3 minutes, until softened.

Add mince, breaking it up as you go, cooking for 3 minutes, until browned. Season with salt and pepper as needed.

Add pak choy (see tip) and half the hoisin and soy sauce to the mince and continue cooking for a further 3-5 minutes. Add chopped coriander (saving some for the garnish) and stir through. Check seasoning and adjust if necessary.

Divide rice and salad veg between bowls. Add mince, drizzle with remaining hoisin and soy sauce to taste and garnish with remaining coriander. Enjoy!

In a pot combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Trim ends of spring onion and thinly slice. Peel and mince garlic. Pick coriander leaves, keeping some aside for garnish and roughly chop remainder. Grate carrot. Cut Lebanese cucumber lengthwise and slice into half moons. Trim pak choy and thinly slice stems and roughly chop leaves.

Heat a little oil in a non-stick pan over a high heat. Add the garlic, minced lemongrass and spring onions and cook for 2-3 minutes, until softened.

Add mince, breaking it up as you go, cooking for 3 minutes, until browned. Season with salt and pepper as needed.

Add pak choy (see tip) and half the hoisin and soy sauce to the mince and continue cooking for a further 3-5 minutes. Add chopped coriander (saving some for the garnish) and stir through. Check seasoning and adjust if necessary.

Divide rice and salad veg between bowls. Add mince, drizzle with remaining hoisin and soy sauce to taste and garnish with remaining coriander. Enjoy!

In a pot combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Trim ends of spring onion and thinly slice. Peel and mince garlic. Pick coriander leaves, keeping some aside for garnish and roughly chop remainder. Grate carrot. Cut Lebanese cucumber lengthwise and slice into half moons. Trim pak choy and thinly slice stems and roughly chop leaves.

Heat a little oil in a non-stick pan over a high heat. Add the garlic, minced lemongrass and spring onions and cook for 2-3 minutes, until softened.

Add mince, breaking it up as you go, cooking for 3 minutes, until browned. Season with salt and pepper as needed.

Add pak choy (see tip) and half the hoisin and soy sauce to the mince and continue cooking for a further 3-5 minutes. Add chopped coriander (saving some for the garnish) and stir through. Check seasoning and adjust if necessary.

Divide rice and salad veg between bowls. Add mince, drizzle with remaining hoisin and soy sauce to taste and garnish with remaining coriander. Enjoy!