Korean Beef Bowl

Ingredients

• 150g (5.5 oz) lean ground beef, 90%
• 70g (1/3 cup) white rice, dry
• 20g (4 tsp) soy sauce
• 10g (1.5 tsp) honey
• 2 tsp (8ml) sesame oil
• 60g (1) carrot, shredded
• 1 tsp (3g) sesame seeds
• 3 garlic cloves (9g), minced
• 1cm ginger (4g), minced
• 140ml (generous 1/2 cup) water, for the rice
• 1/4 tsp chilli flakes; 2 spring onions, sliced

Method

1. Rinse and cook the rice in the 140ml water: boil, cover, lowest heat 10 min, rest 10 min covered.
2. Mix the soy, honey and chilli flakes in a cup so the sauce is ready before the pan gets hot.
3. Brown the beef in 1 tsp of the sesame oil over high heat, leaving it still 3 min before breaking it up.
4. Cook until the liquid has gone and the edges are crisping, about 6 min total.
5. Add the garlic and ginger and stir 30 seconds - no longer, or the garlic turns bitter.
6. Pour in the sauce and toss 1 min until it thickens and glazes the meat.
7. Serve over the rice with the raw shredded carrot, the remaining sesame oil, sesame seeds and spring onion.