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Asian Beef Bowls with Mango & Garlic Rice
Asian

Asian Beef Bowls with Mango & Garlic Rice

Sweet-savory ground beef simmered in a chili-lime-ginger sauce, served over fragrant garlic basmati rice with a fresh salad of mango, kohlrabi, and carrot. Finished with chopped mint and cilantro and a squeeze of lime.

Total
25 min
Prep
10 min
Cook
15 min
Serves
4
  • comfort
  • quick

Ingredients

For 4 servings

  • ground beef16 oz
  • basmati rice1½ cup
  • mango1 piece
  • kohlrabi1 piece
  • carrot3 piece
  • lime1 piece
  • fresh mint2 tbsp
  • fresh cilantro4 sprig
  • fresh ginger4 tsp
  • garlic4 clove
  • red chili1 piece
  • soy sauce2¾ tbsp
  • sugar3 tsp
  • olive oil5 tbsp
  • salt1 tsp

You'll need

skillet · pot · bowl

Method

  1. Mince the garlic. Fry half of it in oil for 30 seconds.

    2 min · saute

  2. Add water and bring to a boil.

    3 min · boil

  3. Stir in rice and salt, cover, and simmer on low.

    10 min · simmer

  4. Rest off the heat, still covered, without lifting the lid.

    10 min · rest

  5. Seed and finely chop the chili. Grate the ginger, skin on.

    4 min · prep

  6. Stir chili, lime, ginger, sugar, soy, oil and the remaining garlic.

    2 min · prep

  7. Brown the beef in oil, breaking it into small crumbles.

    5 min · saute

  8. Pour the sauce in and simmer until it glazes the meat.

    3 min · simmer

  9. Cube the mango and kohlrabi, grate the carrot, chop the herbs.

    6 min · prep

  10. Build bowls with rice, beef, mango, vegetables and herbs.

    2 min · rest

Serving suggestion

A chilled lager or a dry riesling pairs nicely with the sweet-spicy sauce. If you have crushed peanuts or fried shallots in the pantry, a sprinkle on top adds a nice crunch.

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