Korean Beef Bowl (HC)
Ingredients
For the beef:
- 100 - 140g lean beef mince (or any mince of choice)
- ½ tsp garlic powder
- ½ tsp ginger powder
- Black pepper, to taste
- 1 tbsp low-salt soy sauce
- 1 tsp honey
- ½ tsp rice vinegar
- ½ tsp gochujang paste
For the bowl:
- 40g wholegrain rice
- 3 tbsp edamame beans
- 1 carrot, julienned
- ¼ cucumber, julienned
- 1 spring onion, sliced
- ½ tsp sesame seeds
- Fresh coriander (optional)
- 1 heaped tsp spicy mayo (optional)
Instructions
Cook the wholegrain rice according to the packet instructions.
Meanwhile, add the beef mince in a non-stick frying pan over medium-high heat.
Cook for 5–6 minutes, breaking it up with a spoon, until browned and cooked through.
Stir in the garlic, ginger and black pepper.
Add the soy sauce, honey, rice vinegar and gochujang paste. Stir well to evenly coat the beef and cook for a further 1–2 minutes until heated through and fragrant.
Meanwhile, heat the edamame beans in boiling water for 2–3 minutes until heated through
Add the cooked rice to a serving bowl.
Arrange the carrot, cucumber, spring onion and edamame beans around the rice.
Spoon the Korean-style beef over the top.
Sprinkle with the sesame seeds and fresh coriander, if using.
Finish with a drizzle of spicy mayo, if desired, and serve immediately.
Note - This recipe would work with any mince, check the swap list for alternatives. If meal prepping, store the beef, rice and salad ingredients separately in airtight containers in the fridge for up to 2 days. Assemble just before serving to keep the vegetables crisp and fresh.