Korean Beef Bowl

Steps

1. 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 just cooked. Toss once during cooking.
2. While cauli ‘rice’ is cooking, heat oil in a large frypan on medium-high heat. Cook beef and spring onions (white part) for about 4 minutes, breaking beef up with a wooden spoon as it cooks.
3. Add mushrooms and Korean bibimbap sauce to beef and continue to cook, stirring, for a further 3-5 minutes, until beef is cooked and most of the liquid has evaporated. Stir through silverbeet and cook for a further 1 minute, until wilted. Cover to keep warm.
4. In another large fry-pan (or transfer cooked beef to a bowl and wipe plan clean to re-use same pan), heat oil on medium heat. Crack eggs in, 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.
5. While eggs are cooking, peel carrot into long, thin ribbons. Trim ends off radishes, cut in half and thinly slice. Set aside.
6. 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 preferred, toss everything together in bowl just before eating.