Thai-Style Beef & Rice Bowls

Method

1. 1

   Prep the ingredients

   On a cutting board, dice the cucumber, chop the mint and cilantro leaves, and juice the limes; keep the herbs and cucumber separate for serving.
2. 2

   Cook the rice

   In a medium saucepan, combine the jasmine rice with 600 ml water and bring to a boil over high heat; cover, reduce to low, and cook.

   16 min

   Tip: Keep the lid on and let the cooked rice rest briefly for fluffy grains.

3. 3

   Brown the beef

   Heat the canola oil in a large skillet over medium-high heat. Add the ground beef and red pepper flake; break the beef into small crumbles and stir, then season with 1/2 tsp salt and a few grinds of black pepper.

   8 min

   Tip: Drain excess fat if the beef releases more than a thin coating in the pan.

4. 4

   Dress the beef

   Lower the skillet heat to medium-low; stir the fish sauce and lime juice into the beef and cook briefly, scraping the pan.

   3 min
5. 5

   Build the bowls

   Spoon rice into bowls and top with the beef and cucumber; scatter over mint and cilantro. Taste and adjust salt and black pepper before serving, with extra lime if desired.

   Tip: Keep the herbs separate until serving if anyone prefers a milder, less herbal bowl.