Korean beef mince bulgogi bowl

Korean beef mince bulgogi bowl
Serves 4 | Preparation Time: 5 mins | Cooking Time: 10 mins

Ingredients:
500g Tasman beef mince

1 tbsp vegetable oil
3 cloves garlic, crushed
2 green onions, thinly sliced, extra to serve
2 tbsp honey
3 tbsp salt-reduced soy sauce
2 tbsp rice wine vinegar
1 large sweet potato (300g), peeled, cut into 3cm pieces
450g family-size microwave brown rice
400g packet shredded coleslaw (cabbage,carrot,celery)
180g snow peas
100g snow pea sprouts, trimmed Kimchi, if desired
Sesame seeds, to serve


Method:

  1. Heat oil in a large wok or non-stick frying pan over medium-high heat.
  2. Add mince and cook for 4 to 5 minutes or until browned. Add garlic and onions and cook for 1 minute. Add honey, soy and vinegar and cook for 1 to 2 minutes.
  3. Meanwhile, microwave sweet potato for 2 minutes on HIGH (100%) or until tender. Microwave rice according to packet instructions.
  4. Divide rice between bowls. Top with coleslaw, snow peas, mince mixture and swwet potato.
  5. Serve with kimchi, if desired, and sprinkle with sesame seeds and extra green onions. Enjoy!

Recipe kindly provided by Australian Beef & Lamb (MLA)
 

Results may vary.