Thai Cauliflower Rice Bowl with Beef Mince with Brisket

Ingredients

1 pack Silver Fern Farms Beef Mince with Brisket
1 medium head cauliflower, cut into florets
3 Tbsp lime juice
1 ½ Tbsp fish sauce
1 Tbsp brown sugar
¾ tsp chilli flakes
1 small shallot, finely diced
1 large carrot, julienned
1 capsicum, thinly sliced
½ cup roasted cashews, roughly chopped
½ cup basil leaves
4 eggs, optional

Thai Cauliflower Rice Bowl with Beef Mince with Brisket

Method

Remove Silver Fern Farms Beef Mince with Brisket from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Working in batches, pulse cauliflower in a food processor until pieces are about the size of a grain of rice.

Bring oil in a large skillet to high heat, add cauliflower and cook, tossing often, until tender but not mushy, about 3 mins. Season with salt and pepper and transfer to a bowl to cool.

Wipe out the skillet and bring oil to a med-high heat. Add beef and press into an even layer. Cook, undisturbed, until well browned and crisped on the bottom, about 5 mins.

Break up into small pieces with a spatula, season generously with salt and pepper, continue until fully cooked, another 1-2 mins.

To prepare the sauce, mix lime juice, fish sauce, sugar, chilli flakes and shallot in a small bowl until the sugar is dissolved.

If using an egg, bring oil or butter to med-high heat in a large nonstick skillet. Crack eggs in and cook, until yolks are just set and the whites are beginning to brown, about 4 mins.

To assemble, divide the cauliflower rice between bowls. Top with a generous mound of crispy beef. Arrange the rest of the toppings alongside and drizzle the sauce over top. Top with a fried egg, if using.

Thai Cauliflower Rice Bowl with Beef Mince with Brisket

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