Spicy ponzu rice pan with minced meat and roasted broccoli

Ingredients for 2 servings:

• 250 g minced beef
• 3 garlic cloves
• 1 onion(s)
• 1 tbsp oil for frying
• 500 ml water
• 3 tbsp soy sauce
• 2 tsp mirin
• 1 tsp fish sauce
• 1 tsp Sriracha sauce
• 1 m.-large lime(s), juice and zest
• n. B. Pfeffer
• 150 g basmati rice
• 300 g broccoli florets
• 4 tbsp olive oil
• 1 tbsp miso paste, light
• 1 tbsp water
• 1 tsp honey
• ½ tsp paprika powder, smoked
• 30 g peanuts, roasted and unsalted
• 2 stalk(s) spring onion(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

If using fresh broccoli, separate the florets so that you have the specified number of florets. The stems and stalks can be peeled, frozen, and used in pureed soups, for example. Wash the florets and drain well. Peel and press the garlic cloves, peel the onion, and finely dice it. Wash the spring onions and slice them into rings, separating the white rings from the green ones. Prepare a seasoning sauce for the minced meat. Mix the soy sauce, mirin, fish sauce, and chili sauce together in a small bowl. Wash the lime in hot water, finely grate it, and add it to the sauce. Halve the lime and squeeze the juice into the sauce. It won’t hurt if any of the pulp gets into the sauce when you press it. Prepare a seasoning paste for the broccoli. Mix the miso paste with a little water until smooth, add the honey, and pour in the olive oil. Season to taste with smoked paprika. Place the broccoli florets and seasoning paste in a bowl and mix thoroughly, preferably with your fingers, to ensure the florets are marinated. Preheat the oven to 180°C fan/convection oven for the broccoli. Heat oil in a deep frying pan and add the garlic and onions. Add the minced meat and fry everything over medium heat for about 4 minutes until crumbly. Add the white rings of the spring onions and fry for another 1 minute. Meanwhile, spread the marinated florets flat on a baking tray lined with baking paper and bake in the oven at 180°C fan/convection oven for about 20 minutes. Pour the water into the pan and add the seasoning sauce. Bring everything to a boil briefly, then add the rice. Now cover the rice and let it swell and cook over low heat for about 15 minutes. Season to taste with pepper. When serving, pour the roasted broccoli over the ground beef and rice mixture, then scatter the peanuts and green onion rings on top. Served together, this blends the sour spiciness and umami notes of the ground beef with the slightly sweet, nutty roasted flavors of the broccoli. The peanuts add crunch, and the raw spring onion rings add a fresh onion note.