Bowl
Sirloin Steak	g
Garlic Clove
Fresh Ginger	cm
Sweet Smoked Paprika Powder	tsp
Sriracha Sauce	tsp
Toasted Sesame Oil	tbsp
Rice	g
Green Salad
Radish
Salt & Pepper to taste
Pickled Cucumber
Cucumber
Granulated Sugar	tbsp
Kosher Salt	tsp
Rice Vinegar	tbsp
Toasted Sesame Oil	tbsp
Peanut Dip
Peanut Butter	g
Soy Sauce	ml
Toasted Sesame Oil	tbsp
Rice Vinegar	tbsp
Sriracha Sauce	tsp
Agave Syrup	tbsp
Ground Ginger	tsp
Garlic Powder	tsp
Ice Water	ml

1. To prepare the sauce blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
2. For the skewers, peel and finely chop the garlic. Finely grate the ginger. In a bowl, stir together the crushed garlic, ginger, paprika, sriracha and oil. Roughly dice the beef fillet and marinade for about 30 minutes. Cover and chill in the fridge.
3. Cut the cucumber into thin slices and mix in a bowl with sugar, salt, vinegar and sesame oil. Set aside and let it sit for about an hour.
4. In the meantime, cook the rice according to package instructions.
5. Remove the beef from the marinade, and thread beef cubes onto the skewers.
6. Place the grilling pan over medium heat, drizzle with olive oil and once warm place beef skewers on it. Grill for 3 minutes on each side, until golden brown and cooked through.
7. To ensemble the bowl, place green leave salad on the bottom, add the rice, pickled cucumber, halved radish and beef skewers. Pour over the peanut sauce and serve the rest of the sauce next to it.

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