Directions
- 1Pour basmati rice onto a baking sheet.
- 2Add sesame oil and soy sauce to the rice.
- 3Mix the rice with a spatula and bake until super crispy.
- 4Add peanut butter, soy sauce, garlic, lime juice, and chilli oil to a jar.
- 5Blend the ingredients until smooth to create the peanut dressing.
- 6Thinly slice spring onions.
- 7Dice the cucumber.
- 8Slice the red peppers.
- 9Chop the peanuts.
- 10Add cooked beef mince to a pan.
- 11Add sweet chilli sauce and sriracha to the beef.
- 12Mix the beef with the sauces until it is caramelized.
- 13Combine the crispy rice, prepared vegetables, and firecracker beef in a large bowl.
- 14Pour the peanut dressing over the salad ingredients.
- 15Mix all ingredients thoroughly with tongs until well combined.
- 16Serve the salad in a bowl and garnish with fresh coriander leaves, extra peanuts, and a drizzle of crispy chilli oil.
Ingredients
- 50 ml light coconut milk
- 10 g fresh ginger
- 1 tablespoon soy sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons crunchy peanut butter
- 0.5 tablespoon honey
- 1 teaspoon crispy chilli oil
- 500 g basmati rice
- 1 tablespoon sesame oil
- few sprays low-calorie cooking spray
- 400 g fat beef mince
- 1 tablespoon dark soy sauce
- 1 tablespoon sweet chilli sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 2 units red peppers
- 2 units red chillies
- 1 unit cucumber
- 50 g peanuts
- 3 units spring onions
- coriander leaves
- crispy chilli oil
- 1 clove garlic clove
Equipment
baking sheetspatulablenderknifecutting boardpantongsbowl
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