Asian jasmine rice bowl with soy-tahini glazed beef, wok-seared cauliflower and herbed cucumber salad

Instructions

1. 1

   1. Rinse the jasmine rice until the water runs almost clear. Place it in a saucepan with 540 ml (2 1/4 cups) water and a pinch of salt. Bring to a boil, cover, reduce to very low heat, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

2. 2

   2. While the rice cooks, make the glaze by whisking together the tahini, 45 ml (3 tbsp) soy sauce, 30 ml (2 tbsp) honey, 15 ml (1 tbsp) rice vinegar, 15 ml (1 tbsp) sesame oil, half of the grated ginger, half of the minced garlic, and 2 tbsp lime juice with a little lime zest. Stir until smooth.

3. 3

   3. Pat the sliced beef dry and toss it with 2 tablespoons of the glaze, the black pepper, and a small pinch of salt if needed. Reserve the remaining glaze for cooking.

4. 4

   4. Heat a large skillet or wok over medium-high heat until very hot. Add 15 ml (1 tbsp) vegetable oil and stir-fry the cauliflower with the remaining garlic, a pinch of salt, and the red pepper flakes for 6 to 8 minutes, until golden and tender but still slightly firm. If you prefer to finish it in the oven, transfer it to a tray and roast at 425°F / 220°C for 8 to 10 minutes. Set aside.

5. 5

   5. In a separate bowl, combine the cucumber with 15 ml (1 tbsp) rice vinegar, 15 ml (1 tbsp) soy sauce, the remaining ginger, the cilantro, the mint, and half of the scallion. Let the salad stand for 5 minutes so the flavors can meld.

6. 6

   6. Return the skillet or wok to high heat. Add the remaining 15 ml (1 tbsp) vegetable oil and cook the beef in a single layer for 2 to 3 minutes, tossing to brown it without overcooking.

7. 7

   7. Add the remaining glaze to the beef and cook for 1 to 2 minutes more, stirring, until the sauce clings and looks glossy. If the sauce thickens too much, add 1 or 2 tablespoons of water.

8. 8

   8. Divide the jasmine rice among 4 bowls. Top with the glazed beef, golden cauliflower, and cucumber salad with its juices. Finish with the remaining scallion, toasted sesame seeds, and a little extra lime zest before serving.