Step 1
Rinse the rice under cold water. Combine the rice, 2½ cups of water and salt in a saucepan. Bring to a boil, then reduce the heat to low, cover and simmer for 30-35 minutes until tender and the water is absorbed. Fluff with a fork and set aside.
Step 2
Cut the cucumbers lengthwise into thick batons. Using the flat side of a knife, lightly smash them to help absorb the dressing, then place them in a large bowl. Add the edamame, peanuts, chilli (if using), coriander and mint.
Step 3
To make the sesame-lime dressing, combine the vinegar, sesame oil, maple syrup and lime juice in a small bowl or lidded jar. Combine the dressing with the cucumber salad, tossing to coat. Refrigerate until ready to serve.
Step 4
To brown the beef, heat the olive oil in a large frying pan over medium-high heat. Add the mince and cook for about 5 minutes, breaking it up with a wooden spoon until browned. Add the ginger and garlic, cooking for a further 2 minutes until fragrant.
Step 5
Stir the soy and sweet chilli sauces through the beef and cook for another 2-3 minutes to glaze. Divide the rice between bowls, top with the beef, and spoon over the smashed cucumber salad. Sprinkle each dish with sesame seeds to serve.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
