Korean Beef Bowl

Korean Beef Bowl

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 25, 2017.

With mushrooms, spring onions, eggs and cauli 'rice'.


Ingredients

CAULI ‘RICE’

  • ¼ head cauliflower
  • 1 teaspoon soy sauce

KOREAN BEEF AND MUSHROOMS

  • ½ teaspoon oil, for cooking (or use spray oil)
  • 275g lean ground beef
  • 1 spring onion, white part only, thinly sliced (reserve green part to serve)
  • ½ punnet white button mushrooms, thinly sliced then roughly chopped
  • 60g Korean bibimbap sauce
  • 1/3 bunch silverbeet, leaves removed from white stalk and thinly sliced (discard stalks)

EGGS

  • ½ teaspoon oil, for cooking (or use spray oil)
  • 2 eggs

TO SERVE

  • 1 carrot
  • 1-2 radishes
  • Reserved green part of spring onion, thinly sliced
  • ½ pack sesame seeds

Steps

  1. oven to 220°C. Line an oven tray (with a lip) with baking paper.
  2. Cut cauliflower into large pieces and grate. Finely dice any small bits that are hard to grate. Alternatively, pulse in a food processor for about 30 seconds. Toss on prepared tray with soy sauce. Bake (on upper oven rack) for about 10 minutes, until cooked. Toss once during cooking. Cover to keep warm, if desired.
  3. Heat oil in a medium fry-pan on medium-high heat. Cook beef and spring onion (white part only) for 4 minutes, breaking up beef mince with a wooden spoon as it cooks.
  4. Add mushrooms and cook for 2 minutes. Add Korean bibimbap sauce and cook, stirring, for a further 1-2 minutes, until beef is cooked and most of the liquid has evaporated. Stir through silverbeet leaves and remove from heat and cook a further 1 minute, until wilted. Cover to keep warm.
  5. In another small or medium fry-pan (or transfer cooked beef to a bowl and wipe pan clean to re-use), heat oil on medium heat. Crack eggs in, one-by-one, and cook for 2-3 minutes, until whites are set but yolk is still runny. Cover pan with a lid to help eggs cook. Season eggs, if desired.
  6. While eggs are cooking, peel carrot (discard the outer peel), then peel into long, thin ribbons (alternatively, use a spiralizer or julienne peeler to create ‘noodles’). Trim ends off radishes, cut in half and thinly slice. Set aside.
  7. divide cauli ‘rice’ between bowls, along with Korean beef and mushrooms. Place carrot ribbons, radishes and egg alongside. Top with spring onions (green part) and sesame seeds. If desired, toss everything together in bowl just before eating.

Nutritional Information

Energy 1651 kj
395 kcal
Protein 44.0g
Carbohydrate 10.8g
Fat 18.5g