Sticky Beef Rice Bowls with Coconut Red Curry Broth

Instructions

1. 1

   Finely chop the brown onion, mince the garlic and finely grate the ginger. Thinly slice the cucumber and spring onion.

2. 2

   Put the uncooked white jasmine rice and 450 ml water in a 2-liter saucepan. Bring to a boil over high heat, then cover tightly and reduce to the lowest heat. Cook for 13 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes.

3. 3

   While the rice cooks, whisk the coconut milk, curry paste, beef stock, 15 ml tamari and sesame oil together in a 1-liter saucepan. Bring to a gentle simmer over medium heat, then simmer on low for 5 minutes, stirring occasionally. Cover and keep hot over the lowest heat without boiling.

4. 4

   Meanwhile, heat the vegetable oil in a 28 cm nonstick frying pan over medium-high heat. Cook the chopped onion for 3 minutes, stirring. Add the beef and cook for 6–8 minutes, breaking it into small crumbles, until browned and several thicker clumps register 71°C/160°F on an instant-read thermometer.

5. 5

   Stir the garlic and ginger into the beef and cook for 30 seconds. Add the remaining 30 ml tamari and the maple syrup, then simmer for 1 minute.

6. 6

   Mix the cornstarch with the remaining 15 ml cold water until smooth. Stir this slurry into the beef and simmer for 1–2 minutes, stirring, until the sauce becomes glossy and coats the crumbles.

7. 7

   Fold the spinach into the beef and cook for 1–2 minutes, until wilted. Stir the curry broth and check that it is still steaming hot.

8. 8

   Fluff the rested rice and divide it among four deep bowls. Spoon the beef over the rice, pour the broth around it, and finish with all the cucumber and spring onion.