Crispy Beef Bowls

 

1 lb. ground beef

1 T. sesame oil

1 T. ginger root grated

2 garlic cloves minced

1 tsp. chilli flakes

2 T. soy sauce

1 T. honey

1 cup long-grain white rice dry

2 carrots shredded or cut into ribbons

1 cup red cabbage shredded

4 radishes thinly sliced

2 spring onions thinly sliced

1 lime cut into wedges

fresh mint to serve

sesame seeds to serve

salt to taste

pepper to taste

 

In a small saucepan on medium-high heat, combine rice with 2 C. of water and a pinch of salt. Bring to a boil, cover, reduce to a simmer and cook until all of the water has been absorbed and the rice can be fluffed with a fork, about 15 minutes. In a cast-iron or heavy-bottom skillet, warm sesame oil to medium-high heat. Add ground beef, breaking it apart with a wooden spoon, season with a pinch of salt and pepper and cook for 4-5 minutes until lightly browned. Add ginger, garlic, chili flakes, soy sauce and honey, and stir to combine. Continue to cook the beef until dark brown and crispy. Once the beef is cooked, assemble the bowls; divide the rice, vegetables and beef evenly across the bowls. Top with sesame seeds, fresh mint or coriander, and lime wedges to serve.