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Sticky Sweet Chilli Beef Bowl

Name: Sticky Sweet Chilli Beef Bowl
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: ½ large cucumber; 3 tbsp rice wine vinegar; 1 tsp sugar; 200 ml water; salt; 250 g lean ground beef; 2 clove garlic; 1 thumb-sized piece ginger; 1 whole red bell pepper; 30 g gochujang paste; 1 tbsp sriracha sauce; 2 tbsp rice wine vinegar; 1 tbsp dark soy sauce; 1 tbsp honey; 2 tsp cornflour; 1 pack microwaveable jasmine rice; 1 whole carrot; 2 whole spring onion; chilli flakes; sesame seeds

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dinner20 min 2

A quick, high-protein beef bowl served over rice with a sticky sweet chili sauce, quick-pickled cucumber, shredded carrots, and fresh toppings.

method

1
For the pickled cucumbers, add sliced cucumber to a bowl along with 3 tbsp rice wine vinegar, 1 tsp sugar, 200ml hot water, and a pinch of salt. Set aside to soak.
2
Heat a pan over medium heat. Add the beef mince, break it down, and cook until browned.
3
Add minced garlic and grated ginger to the pan. Fry for 2 minutes, then add diced red pepper and cook for another 5 minutes.
4
In a separate jug or bowl, mix together gochujang paste, sriracha (or ketchup), 2 tbsp rice wine vinegar, dark soy sauce, and honey.
5
Pour the sauce mixture and cornflour slurry into the pan with the beef. Mix well.
6
Bring to a boil, then reduce heat to a simmer until the sauce thickens and coats the beef.
7
Microwave the jasmine rice according to package directions and divide into two serving bowls.
8
Top the rice with the beef mixture, prepared carrot, pickled cucumber slices, diced spring onions, chilli flakes, and sesame seeds.