Rice Mixed Vegetables Beef Recipe

Rice Mixed Vegetables Beef Recipe

450 g Japanese rice

100 g ground or chopped beef

1 teaspoon cooking oil

½ peeled and julienned courgette (zucchini)

½ peeled and julienned carrots

2 fresh shiitake mushrooms, julienned, stems discarded

30 g bean sprouts, parboiled in lightly salted water and squeezed dry

1 egg, cooked, sunny-side up

Beef Seasoning:

2 teaspoons light soy sauce

A pinch of ground black pepper

1 teaspoon sugar

1 teaspoon minced garlic

2 teaspoons sesame oil

Bean Sprouts Seasoning:

½ teaspoon salt

1 scallion

2 cloves garlic, peeled and minced

1 teaspoon sesame oil

1 teaspoon roasted white sesame seeds

Chili Paste with Sesame:

4 tablespoons hot chili paste

1 tablespoon roasted white sesame seeds

2 teaspoons sesame oil

Method:

Wash rice then soak for 30 minutes and drain.  Cook rice in a rice cooker with 500 ml water.  Combine beef with beef seasoning then stir-fry lightly until cooked.  Heat oil in a frying pan (skillet) and stir-fry courgette quickly so the color stays vivid.  Remove.  Stir-fry carrots and mushrooms in the same way.  Sprinkle bean sprouts seasoning over parboiled bean sprouts.  Prepare chili paste with sesame.  Combine ingredients and use as needed, or prepare pan-broiled chili paste (please refer to : more Korean recipes).  Arrange beef, vegetables and egg in a bowl.  Serve accompanied with rice, chili paste with sesame or pan-broiled chili paste.