Cauliflower rice with Asian-style beef short ribs
6
Easy
5 minutes
15 minutes
Tender Asian-style beef short ribs are served with savoury cauliflower rice and a fresh cucumber salad for an easy dinner with plenty of flavour and contrast. The cucumber is tossed with sesame oil, chilli crunch, rice vinegar, honey, ginger and garlic for a punchy, sweet-and-spicy finish. Best of all, the whole meal comes together in around 20 minutes.
Ingredients
Method
- 500 g Woolworths frozen savoury cauliflower rice with herbs
- 2 packs Woolworths free-range Asian-style beef short rib Cucumber Salad
- 1 Woolworths Mediterranean cucumber
- 1 stalk mild spring onion
- 1 T Woolworths Asian sesame oil
- 1 T Woolworths chilli crunch
- 1 T Woolworths Asian rice vinegar
- 1 T Woolworths seasonal honey
- 1 t Woolworths white sesame seeds, optional to garnish
- 1 T fresh ginger
- 1 T fresh garlic
Method
Ingredients
1. Place the beef short ribs on a pot and gently cook for 15 minutes.
2. While the beef cooks, slice the cucumbers and mix them with a bit of salt in a mixing bowl. Let it rest for 10 minutes then drain any excess liquid.
3. Thinly slice the spring onions, garlic and ginger.
4. Although it seems like a lot of ingredients for the cucumber salad, it’s very straightforward. We’re mixing the rest of the ingredients into the cucumbers and giving it a good mix.
5. Place the cauliflower rice in a mixing bowl and microwave.
There are no comments yet.
Comments