Hoisin beef and rice bowl with spicy cucumber salad

Bring 200 g basmati rice and 350 g water to a boil, then simmer.

Mix about half a pound of 90-10 beef with Thai red chili flake, a sprinkle of MSG and a sprinkle of salt.

Cook in a cast iron pan, breaking the beef up with a masher into little pieces for browning; stir in about a tablespoon of hoisin sauce.

Slice cucumbers thin and toss with a sprinkle of salt, a little spoon of Lao Gan Ma and a drizzle of vinegar.

Plate rice, then the cucumbers and beef; top with sesame seeds, about half a tablespoon of Kewpie mayo and a drizzle of Sriracha.