Balanced Asian Beef Mince Rice Bowl

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs spring onion
• 1pcs carrot
• 2clov garlic
• 300g lean beef mince
• 40g Japanese dressing
• 1pcs avocado
• 15ml white vinegar
• 10ml sugar
• 5ml vegetable oil
• 15ml soy sauce

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting this recipe (see Kitchen hack). Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, cut the spring onion into 3cm lengths. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Crush or finely chop 2 garlic cloves. Combine 1 tbs white vinegar and 2 tsp sugar in a bowl. Add the carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Cook beef mince
   Heat 1 tsp vegetable oil in a medium frypan over high heat. Add the beef mince, garlic and 3 tsp soy sauce and cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Remove from the pan. Return the pan to high heat and cook the spring onion, stirring, for 2-3 mins until charred. Remove the pan from the heat.
4. Step 4 — Make dressing
   Drain the carrot, reserving the pickling liquid. Combine the spring onion, Japanese dressing, 1 tsp soy sauce and 2 tsp reserved pickling liquid in a bowl.
5. Step 5 — Serve up
   Thinly slice the avocado. Divide the rice among bowls and top with the beef, pickled carrot and avocado. Drizzle with the spring onion dressing and enjoy!
6. Step 6 — Kitchen hack
   To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.

Allergens

Sojabohnen, Sesamsamen