Rice Mixed Vegetables Beef Recipe |
Ingredients: |
450 g Japanese rice 100 g ground or chopped beef 1 teaspoon cooking oil 1/2 peeled and julienned courgette (zucchini) 1/2 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: 1/2 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 (refer Korean recipes). Arrange beef, vegetables and egg in a bowl. Serve accompanied with rice, chili paste with sesame or pan-broiled chili paste. |
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