Spicy mince with rice and crunchy pan-fried asparagus

Here’s another one for when you need a quick meal (there seem to be a lot of those lately, huh?), and it’s easily adjustable with more, less or different spices to suit everyone’s taste.

If you or your kids don’t like asparagus, this can be done with any leafy asian greens (like bok choy), beet, spinach, snow peas or green beans. You could also turn it into a full vegetable stir-fry with all of the above, some baby corn and capsicum (bell peppers).


Spicy mince with rice and crunchy pan-fried asparagus


Serves 2

For the beef

200g beef mince
¼ tsp chili flakes or dried chopped chilli
1 tsp cumin
½ tsp coriander
½ tsp cinnamon
salt and pepper to season
Cooked basmati rice, for 2 (approximately 90g)

For the asparagus

1 bunch of asparagus (8-10 stalks)
Fish sauce
Soy sauce


Cook your rice when you start the rest so that everything is warm and ready at the same time.

Heat some oil in a pan on medium-high heat. Put the mince into the warm pan and once it’s nicely browned add the spices, then taste and adjust, adding more spices and salt and pepper if necessary.


At the same time, put the asparagus in another pan on medium heat. Cook the asparagus by itself for 2 minutes before adding a splash each of soy and fish sauce. Be careful not to overdo it, both are very salty. If you do put in too much, you can try to compensate with some sugar or a splash of lemon juice. If you’re after an extra kick, chilli garlic paste works perfectly. If you prefer your asparagus well cooked, you can put some water or beef stock in the pan and let it cook down before adding the sauces. 



Put the rice, then the mince, then the asparagus on a plate. Serve immediately.

See how easy that was?



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