Asian-Inspired Cumin Minced Beef with Ginger–spring onion Rice & Rice paper crackers
Asian-Inspired Cumin Minced Beef with Ginger–spring onion Rice & Rice paper crackers
Ingredients
For the Cumin Minced Beef
- 1 kg beef mince
- 6 teaspoons cumin seeds
- 2 teaspoons ground cumin
- 2 white onion, finely sliced
- 8 garlic cloves, finely grated
- 4 teaspoons ginger, finely grated
- 2 red chilli, finely sliced
- 6 tablespoons soy sauce
- 4 tablespoons neutral oil, for frying
- 4-8 tablespoons water
- 1 pinch salt
- 1 pinch pepper
For the Ginger–spring onion Rice
- 4 cups cooked jasmine rice, (2 cups uncooked)
- 4 spring onions, roughly chopped
- 8 slices ginger, roughly chopped
- 8 tablespoons neutral oil
- 1 pinch salt
For the Cucumbers
- 2 cucumber, julienned
- 4 tablespoons coriander
- 1 pinch salt
- 2 tablespoons rice wine vinegar
- 4 teaspoons sesame oil
For the Rice Paper Crackers
- 8 rice paper sheets
- 2 teaspoons Sichuan peppercorns
- 4 teaspoons sugar
- 1 pinch salt
- as needed neutral oil, for frying
Instructions
- 1
Heat 4 tablespoons of neutral oil in a large pan or wok over medium heat. Add the 6 teaspoons of cumin seeds and toast until fragrant, about 1-2 minutes.
⏱️ 2 min
- 2
Add the 2 finely sliced white onions to the pan and cook until softened, about 3-5 minutes.
⏱️ 5 min
- 3
Add the 1 kg of beef mince to the pan. Season well with a pinch of salt and a pinch of pepper. Break up the mince and allow it to cook undisturbed for a few minutes to develop caramelization.
⏱️ 5 min
- 4
Once the beef is browned, add the 2 finely sliced red chillies, 8 finely grated garlic cloves, 4 teaspoons of finely grated ginger, and 2 teaspoons of ground cumin. Toss everything together to combine.
⏱️ 3 min
- 5
Stir in the 6 tablespoons of soy sauce and 4-8 tablespoons of water. Mix until well combined and the sauce is glossy. Set aside the cumin minced beef.
⏱️ 2 min
- 6
For the Ginger–spring onion Rice: Place the 4 roughly chopped spring onions and 8 roughly chopped slices of ginger in a mortar and pestle. Pound them until they form an almost paste-like consistency.
⏱️ 5 min
- 7
Heat 8 tablespoons of neutral oil until hot. Carefully pour the hot oil over the spring onion and ginger paste in the mortar and pestle. Season with a pinch of salt and mix to combine.
⏱️ 2 min
- 8
Fold this aromatic mixture through the 4 cups of hot cooked jasmine rice until evenly distributed.
⏱️ 2 min
- 9
For the Cucumbers: Slice the 2 cucumbers into disks, then julienne them (cut into thin strips).
⏱️ 5 min
- 10
In a bowl, toss the julienned cucumber with 4 tablespoons of coriander, a pinch of salt, 2 tablespoons of rice wine vinegar, and 4 teaspoons of sesame oil.
⏱️ 2 min
- 11
For the Rice Paper Crackers: Heat a small dry pan over the stove. Add the 2 teaspoons of Sichuan peppercorns and toast until fragrant, about 1-2 minutes.
⏱️ 2 min
- 12
Place the roasted Sichuan peppercorns in a mortar and pestle. Add the 4 teaspoons of sugar and a pinch of salt. Grind them until they form a fine powder to create the seasoning.
⏱️ 3 min
- 13
Cut the 8 rice paper sheets into quarters using scissors.
⏱️ 2 min
- 14
Heat neutral oil for frying in a pan to a medium-high temperature. Fry the rice paper pieces in the hot oil for literally one second – they will puff instantly. Work in batches to avoid overcrowding the pan.
⏱️ 5 min
- 15
Drain the crispy rice paper crackers on a paper towel. Dust them generously with the prepared spice mix whilst they are still warm.
⏱️ 2 min
- 16
Serve the cumin minced beef, ginger-spring onion rice, and cucumber salad with the crispy rice paper crackers. The rice paper crackers can be used to scoop up the other components.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Asian-Inspired Cumin Minced Beef with Ginger–spring onion Rice & Rice paper crackers
For the Cumin Minced Beef
- 1 kg beef mince
- 6 teaspoons cumin seeds
- 2 teaspoons ground cumin
- 2 white onion, finely sliced
- 8 garlic cloves, finely grated
- 4 teaspoons ginger, finely grated
- 2 red chilli, finely sliced
- 6 tablespoons soy sauce
- 4 tablespoons neutral oil, for frying
- 4-8 tablespoons water
- 1 pinch salt
- 1 pinch pepper
For the Ginger–spring onion Rice
- 4 cups cooked jasmine rice, (2 cups uncooked)
- 4 spring onions, roughly chopped
- 8 slices ginger, roughly chopped
- 8 tablespoons neutral oil
- 1 pinch salt
For the Cucumbers
- 2 cucumber, julienned
- 4 tablespoons coriander
- 1 pinch salt
- 2 tablespoons rice wine vinegar
- 4 teaspoons sesame oil
For the Rice Paper Crackers
- 8 rice paper sheets
- 2 teaspoons Sichuan peppercorns
- 4 teaspoons sugar
- 1 pinch salt
- as needed neutral oil, for frying
Instructions
- 1
Heat 4 tablespoons of neutral oil in a large pan or wok over medium heat. Add the 6 teaspoons of cumin seeds and toast until fragrant, about 1-2 minutes.
⏱️ 2 min - 2
Add the 2 finely sliced white onions to the pan and cook until softened, about 3-5 minutes.
⏱️ 5 min - 3
Add the 1 kg of beef mince to the pan. Season well with a pinch of salt and a pinch of pepper. Break up the mince and allow it to cook undisturbed for a few minutes to develop caramelization.
⏱️ 5 min - 4
Once the beef is browned, add the 2 finely sliced red chillies, 8 finely grated garlic cloves, 4 teaspoons of finely grated ginger, and 2 teaspoons of ground cumin. Toss everything together to combine.
⏱️ 3 min - 5
Stir in the 6 tablespoons of soy sauce and 4-8 tablespoons of water. Mix until well combined and the sauce is glossy. Set aside the cumin minced beef.
⏱️ 2 min - 6
For the Ginger–spring onion Rice: Place the 4 roughly chopped spring onions and 8 roughly chopped slices of ginger in a mortar and pestle. Pound them until they form an almost paste-like consistency.
⏱️ 5 min - 7
Heat 8 tablespoons of neutral oil until hot. Carefully pour the hot oil over the spring onion and ginger paste in the mortar and pestle. Season with a pinch of salt and mix to combine.
⏱️ 2 min - 8
Fold this aromatic mixture through the 4 cups of hot cooked jasmine rice until evenly distributed.
⏱️ 2 min - 9
For the Cucumbers: Slice the 2 cucumbers into disks, then julienne them (cut into thin strips).
⏱️ 5 min - 10
In a bowl, toss the julienned cucumber with 4 tablespoons of coriander, a pinch of salt, 2 tablespoons of rice wine vinegar, and 4 teaspoons of sesame oil.
⏱️ 2 min - 11
For the Rice Paper Crackers: Heat a small dry pan over the stove. Add the 2 teaspoons of Sichuan peppercorns and toast until fragrant, about 1-2 minutes.
⏱️ 2 min - 12
Place the roasted Sichuan peppercorns in a mortar and pestle. Add the 4 teaspoons of sugar and a pinch of salt. Grind them until they form a fine powder to create the seasoning.
⏱️ 3 min - 13
Cut the 8 rice paper sheets into quarters using scissors.
⏱️ 2 min - 14
Heat neutral oil for frying in a pan to a medium-high temperature. Fry the rice paper pieces in the hot oil for literally one second – they will puff instantly. Work in batches to avoid overcrowding the pan.
⏱️ 5 min - 15
Drain the crispy rice paper crackers on a paper towel. Dust them generously with the prepared spice mix whilst they are still warm.
⏱️ 2 min - 16
Serve the cumin minced beef, ginger-spring onion rice, and cucumber salad with the crispy rice paper crackers. The rice paper crackers can be used to scoop up the other components.
⏱️ 1 min