Serves: 4 | Prep time: 10 mins | Cook time: 20 mins
Ingredients
3/4 cup uncooked black rice
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp Ginger Paste
250g shitake mushrooms
2 cups baby spinach
2 cups cabbage, sliced
1 zucchini, finely diced
400g lean beef mince
2 garlic cloves, crushed
1 carrot, julienned
Extra virgin olive oil
2 eggs
2 tbsp kimchi
Sesame seeds, to serve
Sririacha, to serve
Sauce
2 tbsp soy sauce
2 tbsp white wine vinegar
1 tbsp sesame oil
1 tbsp hoisin sauce
1 tsp garlic
1 tap ginger
2 tbsp water
Methods
Cook rice according to packet instructions.
Heat 1 tbsp sesame oil, 1 tbsp soy sauce and 1 tbsp Ginger Paste in a medium fry pan and add mushrooms, zucchini, spinach and cabbage (keeping each separate if you want to layer them separately in your bowl). Sautee for 3-4 mins. Remove from the pan.
In the same pan heat 1 tbsp sesame oil, 1 tbsp soy sauce and garlic. Add mince beef and cook for 10 minutes until cooked through. Remove from the pan.
Add a drizzle of olive oil to the same pan and add eggs. Cook for 3-4 minutes, until the egg is semi-cooked.
Meanwhile, prepare julienne the carrot.
To compile the bowls, add rice to each bowl. Place veggies in a circle around the bowl, then add kimchi and cooked beef. Top with egg, sprinkle with sesame seeds and a drizzle of sriracha and serve.