Monday: Teriyaki-style beef and pork mince with crisp cucumber and cauliflower rice
From the foundersAlexander Eriksson·Founder & CEO
A super-quick Asian stir-fry with juicy mince and a fresh cucumber salad.
Ingredients
2 servings
- 500 gbeef and pork mince
- 1 stcucumber
- 400 gcauliflower rice
- 1 stspring onions
- 2 stgarlic cloves
- 15 gfresh ginger
- 3 mskJapanese soy sauce
- 1 msksesame oil
- 1 mskrice vinegar
- 1 msksesame seeds
How to make it
- 1
Thinly slice the cucumber and mix with rice vinegar and a pinch of salt for quick pickled cucumber.
- 2
Finely chop the garlic and ginger and slice the spring onions.
- 3
Heat the sesame oil in a large frying pan and brown the mince thoroughly over a high heat.
- 4
Add the garlic and ginger towards the end of frying and sauté for 1 minute.
- 5
Pour in the Japanese soy sauce and let the liquid reduce quickly around the mince.
- 6
Sauté the cauliflower rice quickly in a separate pan for 2–3 minutes so it keeps its crunch.
- 7
Top the mince with sliced spring onions and sesame seeds and serve straight away with the cauliflower rice and cucumber.
Kitchen tips
- Fry the mince well so it browns before adding the soy sauce, for maximum umami flavour.
AI-generated content. Always verify ingredients and allergen information yourself.
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