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1. Rinse the rice under cold water until the water runs clear. Combine rice and water in a medium saucepan, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
1.5 cup Long-grain white rice,
2.2 cup Water
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2. While the rice cooks, finely dice the onion, mince the garlic cloves, and roughly chop the Roma tomatoes into 1cm pieces.
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3. Heat olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
1 tbsp Olive oil,
1 piece Yellow onion,
4 clove Garlic cloves
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4. Add the ground beef to the skillet, breaking it up with a spoon. Cook over high heat for 5–6 minutes, stirring occasionally, until well browned. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
600 g Ground beef (80/20)
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5. Reduce heat to medium. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Add the cumin, smoked paprika, chili flakes, cayenne pepper, salt, and black pepper and stir for 30 seconds to toast the spices.
2 tbsp Tomato paste,
1.5 tsp Cumin,
1.5 tsp Smoked paprika,
0.8 tsp Chili flakes,
0.2 tsp Cayenne pepper,
1 tsp Salt,
0.5 tsp Black pepper
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6. Add the chopped Roma tomatoes, beef stock, Worcestershire sauce, and soy sauce. Stir everything together, scraping any browned bits from the bottom of the pan. Simmer over medium heat for 8–10 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened and coats the beef.
4 piece Roma tomatoes,
0.5 cup Beef stock,
1 tbsp Worcestershire sauce,
1 tbsp Soy sauce
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7. Thinly slice the cucumber into rounds. In a bowl, toss the mixed salad greens and cucumber slices with rice wine vinegar and sesame oil, seasoning lightly with a pinch of salt.
1 tsp Salt,
1 piece English cucumber,
4 cup Mixed salad greens,
1 tbsp Rice wine vinegar,
1 tsp Sesame oil
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8. Divide the cooked rice among four bowls. Spoon the spicy beef mixture generously over the rice. Pile the cool cucumber and salad greens alongside. Garnish with fresh parsley and serve immediately.
2 tbsp Fresh parsley (garnish)
