Korean Beef Bowl

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, December 31, 2017.

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with mushrooms, spring onion, eggs and cauli 'rice'

Ingredients

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
3 silverbeet leaves, leaves removed from white stalk and thinly sliced (discard stalks)

Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Prepare spring onion, mushrooms and silverbeet. 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.
Heat oil in a medium fry-pan on medium-high heat. Cook beef and spring onion (white part) for 4 minutes, breaking up beef mince with a wooden spoon as it cooks.
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 and cook a further 1 minute, until wilted. Cover to keep warm.
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 with a lid to help eggs cook. Season eggs, if desired.
While eggs are cooking, peel carrots into long, thin ribbons. Trim ends off radishes, cut in half and thinly slice. Set aside.
TO SERVE 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.