Scotch Beef and Broccoli Buddha Bowl

Nutrition

Energy 419kcal
Fat 16g
Sat Fat 4.2g
Protein 42g
Salt 4.5g

Ingredients

Cooking Method

1
First, prepare the smashed cucumber salad. Put the cucumber on a board, cover it loosely with clingfilm then use a rolling pin or the flat of a large knife to smash it until it breaks open and is partially and evenly crushed. Roughly chop, then put in a sieve set over a bowl. Sprinkle over the salt, mix well then leave to drain for 30 minutes at room temperature. This will drain the excess moisture from the cucumber.
2
After 30 minutes, mix the remaining dressing ingredients for the cucumber salad in a small bowl. Add the smashed cucumber pieces and mix well.
3
Put the cauliflower pieces in a food processor and pulse briefly until they resemble breadcrumbs. Heat 1 tsp sesame oil over a high heat in a wok or large frying pan. Add the sliced spring onions and cauliflower and stir over a high heat for 3 minutes stirring frequently to make sure it doesn’t catch on the bottom.
4
Meanwhile, heat another small frying pan over a high heat with the remaining 1 tsp sesame oil. Add the beef mince and fry for 3-4 minutes until well browned and crispy. Add the miso, ginger, garlic and 1 tbsp soy and the chopped broccoli. Fry for a couple of minutes so the broccoli remains slightly crunchy.
5
Add 1 tbsp soy and the finely chopped coriander to the cauliflower rice. Taste and correct the seasoning.
6
Serve the beef in bowls with the stir-fried cauliflower rice and smashed cucumber salad on the side. Drizzle over a little chilli oil and sprinkle over some red chilli, coriander or spring onions if using.

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