Ginger Soy Beef Rice Bowls

Ingredients

Serves 4.

• 1½ cups long-grain white rice
• 1 lb ground beef (80/20)
• 3 garlic cloves, finely chopped
• 2½ tbsp fresh ginger, grated
• 1 cucumber
• 5 oz carrots, grated
• ½ bunch green onions, sliced
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 2 tsp toasted sesame oil
• ½ tsp red pepper flakes, to serve (optional)

Contains: soy, sesame. Check the label: wheat (gluten), sulfites. Always read the labels if you cook for someone with an allergy.

Method

1. Rinse the rice, then put it in a saucepan with 2½ cups (600 ml) of cold water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
2. Slice the cucumber thinly and toss with the carrots and apple cider vinegar.
3. Heat a large pan on medium-high heat, add the ground beef and wash your hands after handling the raw meat. Brown it for 6–8 minutes, breaking it up, until no pink remains (160°F) and the edges crisp. Spoon off excess fat.
4. Add the garlic and fresh ginger for 1 minute, then stir in the soy sauce and brown sugar and cook for 2 minutes until sticky. Stir in the toasted sesame oil.
5. Serve the beef over the rice with the cucumber and carrot, sliced green onions, and red pepper flakes if you like heat.

Leftovers: The beef keeps 3 days in the fridge; reheat until piping hot. Make the cucumber fresh. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.