Korean Beef Bowls

Ingredients

• 350g white long grain rice, steamed
• 1/4 cup Obento rice wine vinegar
• 1 tbs caster sugar
• 1 tsp salt
• 1/4 cup mayonnaise
• 1 tsp sriracha
• 500g minced beef
• 1 cup mushrooms, finely chopped
• 4 cloves garlic, minced
• 1 tbs ground ginger
• 2 tbs soy sauce
• 1 tbs brown sugar
• 1 tsp cooking oil
• 1 carrot, cut into matchsticks
• 1 cucumber, cut into matchsticks
• 80g snow peas, cut into matchsticks
• 40g snowpea sprouts
• Optional Seasoning; eg chilli flakes, sesame seeds or Mingle Korean BBQ seasoning.
• 4 eggs

Method

1. Combine the rice wine vinegar, caster sugar and salt in a small jug and stir through cooked rice.
2. Combine mayonnaise and sriracha in a small bowl.
3. In a large pan, brown the mince in oil, then add in mushrooms, ginger, garlic, brown sugar and soy sauce. Stir occasionally and continue to cook until slightly crispy.
4. Meanwhile, fry the eggs in a seperate pan.
5. Assemble rice and mince in bowls, then top with salad and eggs. Sprinkle with seasonings if desired and serve with sriracha mayo.

Product used in recipe

• OBENTO - OBENTO SAUCE - RICE WINE VINEGAR