Name: Bibimbap
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 cup long grain rice; 2 tablespoon sesame oil; 500 gram macro organic beef mince; 3 clove garlic, crushed; 1 tablespoon grated ginger; 2 teaspoon dried chilli flakes; 1 tablespoon soy sauce; 2 carrots, shredded; 2 lebanese cucumbers, seeds removed, cut into matchsticks; 100 gram shiitake mushrooms, sliced; 4 woolworths select free-range eggs; hot chilli sauce, shredded green onions and toasted sesame seeds to serve

Ingredients

2 cup long grain rice

2 tablespoon sesame oil

500 gram macro organic beef mince

3 clove garlic, crushed

1 tablespoon grated ginger

2 teaspoon dried chilli flakes

1 tablespoon soy sauce

2 carrots, shredded

2 lebanese cucumbers, seeds removed, cut into matchsticks

100 gram shiitake mushrooms, sliced

4 woolworths select free-range eggs

hot chilli sauce, shredded green onions and toasted sesame seeds to serve

Method

1.In a large saucepan of boiling, salted water, cook rice for 10-12 minutes until tender. Drain well, keep hot.

2.Meanwhile, in a wok or large frying pan, heat half the oil on high. Stir-fry mince with garlic, ginger and chilli for 4-5 minutes until cooked through, breaking up lumps. Stir in soy and transfer to a serving plate. Keep warm.

3.In same wok, heat remaining oil on high. Stir-fry vegetables, separately, for 1-2 minutes each until tender. Remove to a plate and keep warm.

4.Break eggs into a hot frying pan with a little oil. Cook for 2-3 minutes until white is set and yolk is cooked to taste.

5.Divide rice between four bowls. Arrange vegetables and mince around rice and top with an egg. Serve with chilli sauce, green onion and a sprinkling of sesame seeds.

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Ingredients

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