Saucy Satay Rice w/ Crispy Hoisin Mince

Ingredients

• Rice
• 2 cups rice
• 1 tbsp bone broth (optional)
• Mince
• 1 tbsp olive oil
• 500g beef mince
• Salt and pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp dried cumin
• 2 tbsp hoisin sauce
• Satay Sauce
• ⅓ cup peanut butter, crunchy or smooth
• 1-2 tsp red curry paste, adjust to your heat preference
• 3 tsp soy sauce
• ½ lime, juiced
• 2 tbsp sweet chilli sauce
• ⅓ cup lite coconut milk, adjust to your preferred thickness
• 2cm knob fresh ginger, freshly grated
• 2 garlic cloves, freshly grated
• ¼ cup boiling water
• To serve
• Bok choy, blanched
• Fresh lime wedges
• Fresh coriander or parsley

Method

1. Wash the rice, add to a pot with water and 1 tbsp bone broth and cook as normal. Everything else will be done by the time the rice is ready.
2. In a pan over medium-high heat with olive oil, spread the mince out as much as possible across the surface of the pan and leave it completely alone to sear. The more surface area the better - this is what gives you those crispy, caramelised pieces that make the whole dish. Once seared on one side, flip it, season with the garlic powder, onion powder, paprika, cumin, salt and pepper and break it down using a potato masher until no pink remains.
3. Add the hoisin sauce and let it cook out for 2-3 minutes until the mince is dark, sticky and caramelised. Remove from the pan and set aside.
4. While the mince is searing, combine all the satay sauce ingredients in a bowl with the boiling water and mix until smooth.
5. In the same pan over medium-low heat, add the satay sauce and heat through until it thickens to your liking. Add more coconut milk if you want it runnier. Taste and adjust - more peanut butter for richness, more curry paste for heat, more soy if it needs salt. If it’s not quite hitting, a pinch of salt usually sorts it.
6. Blanch the bok choy in boiling water for 1-2 minutes until just tender and bright green.
7. Assemble with a serving of rice, the hoisin mince, satay sauce poured over generously, pak choy on the side, a fresh lime wedge and coriander scattered over the top. Eat immediately and try to stop at one bowl. Good luck.