Korean Beef Bowl with Mushrooms, Eggs and Cauli Rice

Korean Beef Bowl with Mushrooms, Eggs and Cauli Rice

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 27, 2018.
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Ingredients

CAULI RICE

  • ½ cauliflower, grated, very finely chopped or pulsed in a food processor
  • 2 tsp soy sauce

BEEF AND MUSHROOMS

  • ½ red onion, thinly sliced
  • 1 tsp oil
  • 500g lean ground beef
  • 1 punnet mushrooms, roughly chopped
  • 120g Korean bibimbap sauce
  • 1 baby bok choy, thinly sliced

EGGS

  • 1 tsp oil
  • 4 eggs

TO SERVE

  • 2 carrots, peeled into ribbons
  • ½ pack radishes, thinly sliced
  • 15g sesame seeds

Steps

  1. Preheat oven to 220ºC. Line an oven tray (with a lip) with baking paper.
  2. Prep cauliflower. Toss on prepared tray with soy sauce. Bake (on upper oven rack) for about 10 minutes, until just tender. Toss once during cooking.
  3. Prep onion & cook beef. Heat oil in a medium frypan on medium-high heat. Cook beef and onion for about 4 minutes, breaking beef up as it cooks.
  4. . Prep mushrooms & bok choy. Add mushrooms and bibimbap sauce to beef and continue to cook, stirring, for a further 3-5 minutes, until beef has cooked and most of the liquid has evaporated. Stir through bok choy and remove from heat. Cover to keep warm.
  5. Cook eggs. In another large (preferably non-stick) fry-pan, heat oil on medium heat. Crack eggs into pan and cook for 2-3 minutes, until whites are just set but yolk is still runny. Season.
  6. Prep garnishing ingredients.
  7. To serve, divide cauli rice between bowls, along with beef and mushrooms. Top with carrot, radishes and an egg. Sprinkle with sesame seeds.

Nutritional Information

Energy 1549 kj
370 kcal
Protein 40.7g
Carbohydrate 10.6g
Fat 17.7g