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Korean beef and rice bowl
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Try this quick and flavorful Asian dish for a taste explosion!
Ingredients:
  • 60ml (1/4 cup) Premium Soy Sauce
  • 42.90 gm honey
  • 25.00 ml sesame oil
  • 1/2 bunch kale, stem removed, leaves torn
  • 400g sweet potato, scrubbed, coarsely chopped
  • 300g Brussels sprouts, halved
  • 18.20 gm light-flavour extra virgin olive oil
  • 2 garlic cloves, crushed
  • 400g lean beef mince
  • 75g (1/3 cup) kimchi, chopped
  • 250g pkt microwave brown & wild rice
  • 2 green shallots, thinly sliced diagonally
  • Toasted sesame seeds, to serve
  • Kimchi, extra, to serve
Instructions:
  • Combine 2 teaspoons soy sauce, 2 teaspoons honey, and 1 teaspoon sesame oil in a large bowl. Add kale, toss to coat, and gently massage to tenderize.
  • Place the sweet potato in a microwave-safe bowl, cover it, and microwave on high for 3 minutes. Then add the Brussels sprouts and continue cooking for an additional 2-3 minutes until they are just tender. Drain the ingredients.
  • In a large non-stick frying pan over high heat, heat sesame oil and olive oil. Cook sweet potato and brussels sprouts, turning occasionally, for 7 minutes until golden and caramelized. In a bowl, mix sesame oil, garlic, soy sauce, and honey. Drizzle a third of the mixture over the vegetables, gently toss, and transfer to a large bowl.
  • In a hot pan, combine 1 teaspoon sesame oil and 1 teaspoon olive oil. Cook the mince for 5 minutes, breaking it up with a wooden spoon. Add half of the soy mixture and half of the kimchi, cook for 1 minute until browned, then transfer to a large bowl.
  • Place rice in the microwave. Heat on High for 30 seconds. Heat sesame oil and olive oil in a pan over high heat. Cook the rest of the kimchi by stirring for 30 seconds. Add the rice. Stir and cook for 1 minute. Add shallot and the remaining soy mixture. Cook for 30 seconds until warmed through. Transfer to a large bowl and gently toss. Divide into serving bowls. Sprinkle with sesame seeds and serve with extra kimchi.

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