Korean-Inspired Beef Bowls with Crunchy Vegetables

Serves: 4 | Cooking Time: 35 min

  • 500g Cleavers Organic Beef Mince
  • ¼ green cabbage, finely shredded
  • 150g cucumber, julienned
  • 150g carrots, grated or julienned
  • 1 cup uncooked rice
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 tbsp sesame oil or olive oil
  • Fresh coriander leaves, to garnish
  • 1 tbsp sesame seeds, optional

For the sauce:

  • 3 tbsp soy sauce or tamari
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • ¼ tsp chilli flakes, optional

  1. Cook the rice according to packet instructions and keep warm.
  2. Combine the sauce ingredients in a small bowl and set aside.
  3. Prepare the cabbage, cucumber and carrots, keeping them separate for serving.
  4. Heat the sesame oil or olive oil in a large frying pan over medium-high heat.
  5. Add the beef mince and cook for approximately 6–8 minutes, breaking it up with a wooden spoon until browned and cooked through.
  6. Add the garlic and ginger and cook for another minute until fragrant.
  7. Pour in the prepared sauce and simmer for 2–3 minutes until slightly reduced and coating the beef.
  8. Divide the cooked rice between four serving bowls.
  9. Top with the Korean-inspired beef, shredded cabbage, carrots and cucumber.
  10. Garnish with fresh coriander and sesame seeds.

Chef's Tip: For younger family members, leave out the chilli and serve the vegetables separately so everyone can create their own bowl.

Vegetarian/Vegan Swap: Replace the beef mince with crumbled firm tofu or cooked lentils. Use maple syrup instead of honey for a vegan version.

Go Back