Caramelised KOREAN inspo Beef Rice Bowl with Pickled Vegetables

By: Sue Sheehan

Ingredients

Pickled Vegetables• 1 large carrot, thinly sliced• 1 small cucumber, thinly sliced• 2 tsp caster sugar• 1 tsp salt• ½ cup vinegar
Rice• 1 cup white rice (medium or long grain)
Beef• 500g beef stir-fry strips• 1 tbsp sesame oil
Sauce for Beef (mix together before cooking):• 1 tsp minced ginger (or fresh grated ginger)• 1 tbsp minced garlic (or fresh garlic)• 1 tbsp mirin• 1 tbsp brown sugar• 2½ tbsp soy sauce• Black pepper to taste
Drizzle Sauce• 2 tbsp soy sauce• 2 tsp brown sugar• 2 tbsp sesame oil• 1 tbsp rice wine vinegar (or white vinegar)
Bowl Add-Ins• Cooked white rice• Lettuce, shredded• 1 avocado, mashed with a splash of lime juice• Cooked broccolini (or wilted spinach)• Pickled ginger (optional)• Fresh coriander, to taste

Prepare the Pickled VegetablesPlace the sliced carrot and cucumber in a bowl.Add caster sugar, salt, and vinegar.Mix well and set aside to pickle while preparing the rest of the dish.
Cook the RiceCook 1 cup of rice according to packet instructions. Set aside and keep warm.
Prepare the BeefIn a small bowl, mix together all the beef sauce ingredients (ginger, garlic, mirin, brown sugar, soy sauce, and black pepper).Heat sesame oil in a pan or wok over medium-high heat.Add beef strips and cook until browned.Pour in the prepared sauce and continue cooking until the sauce thickens, caramelises, and the beef is cooked through.
Make the Drizzle SauceIn a small bowl, mix together soy sauce, brown sugar, sesame oil, and vinegar. Stir until sugar dissolves. Set aside.
Cook the GreensLightly steam or sauté broccolini until tender.Alternatively, wilt spinach in a hot pan until just softened.
Assemble the Rice BowlPlace warm rice into serving bowls.Top with caramelised beef, shredded lettuce, drained pickled carrot and cucumber, broccolini (or spinach), and a dollop of mashed avocado.Add pickled ginger and fresh coriander if desired.Drizzle the prepared sauce over the top and serve immediately.