Sweet Chili Beef and Brussels Sprouts

Instructions

1. 1

   Wash and trim the Brussels sprouts, then slice them thinly, about 3 mm thick. Thinly slice the green onions, keeping the white and green parts separate, and squeeze the lime half into a small bowl.

2. 2

   Put the uncooked rice and 480 ml water in a 2-litre saucepan. Bring to a boil over high heat, cover and reduce the heat to low. Simmer gently for 15 minutes, then remove from the heat and leave covered for 5 minutes. Cook the beef and sprouts while the rice cooks and rests.

3. 3

   Heat a 30 cm nonstick skillet over medium-high heat for 1 minute. Add the beef and cook for 7–8 minutes, breaking it into small crumbles, until browned and cooked to 71°C/160°F on an instant-read thermometer.

4. 4

   Stir the green onion whites, garlic powder, salt, black pepper, soy sauce and sriracha into the beef. Cook for 1 minute, then transfer to a bowl.

5. 5

   Add the oil and shredded Brussels sprouts to the same skillet. Cook over medium-high heat for 10–12 minutes, stirring every couple of minutes, until tender with browned edges.

6. 6

   Return the beef and its juices to the skillet. Add the sweet chili sauce and lime juice, then stir over medium heat for about 2 minutes until evenly coated and the mixture reaches 74°C/165°F.

7. 7

   Fluff the rice and divide among four bowls. Spoon the beef and sprouts over the rice and finish with the green onion greens and sesame seeds.