Curtis Stone's Korean beef bowl

Ingredients

• 2 tbs vegetable oil, divided
• 3 spring onions, white and green parts separated, thinly sliced
• 2 garlic cloves, finely chopped
• 1 tbs finely grated ginger
• 1 bunch baby broccoli, thinly sliced
• 1/4 cup (60ml) salt-reduced soy sauce
• 1 tsp sesame oil
• 1 tbs brown sugar
• 1 tsp cornflour
• 500g lean beef mince
• Chilli sauce, to taste (optional)
• Steamed rice, to serve
• Toasted sesame seeds, to serve

Method

Step 1

Heat half the vegetable oil in a large heavy-based frying pan over medium heat. Add the white parts of the spring onion, garlic and ginger and stir-fry for 1 min or until aromatic. Add the baby broccoli and a little more oil, as needed, and stir-fry for 1 min or until baby broccoli is bright green and tender-crisp. Transfer baby broccoli mixture to a plate.

Step 2

Meanwhile, use a whisk to combine the soy sauce, sesame oil, brown sugar and cornflour in a small jug or bowl.

Step 3

Increase heat to high. Add mince to the pan and use a wooden spoon to break apart. Cook, without stirring, for 1 min or until mince caramelises on the bottom. Cook, stirring, for 2 mins or until cooked through. Return the baby broccoli mixture to the pan and stir to combine. Add the soy sauce mixture and cook, stirring, for 30 secs or until the sauce lightly coats beef. Season with chilli sauce, if using, and stir to combine.

Step 4

Divide the rice and beef mixture among serving bowls. Sprinkle with green parts of the spring onion and sesame seeds to serve.

Original recipe from Coles