Korean beef bowl with broccoli ‘rice’
2 tbsp olive oil
6 eschallots, finely diced
800g Harvey Beef mince
1/3 cup brown sugar
¼ cup soy sauce
3cm piece ginger, grated
4 garlic cloves, crushed
1 tbsp sesame oil
1- 2 fresh chillis, seeds removed
and finely chopped (to taste)
1 large broccoli
1 tsp of sesame seeds
Wash the broccoli. Remove 1/2 of the chunky stem. Either place it in a food processor and chop finely or chop it with a sharp knife until it is in tiny pieces, roughly the size of rice.
Place it in a steaming bowl over the top of a saucepan full of boiling water and steam for about five minutes until just tender.
Meanwhile, in a small bowl, whisk together the sugar, soy, ginger and sesame.
Heat a heavy based pan and add the oil.
Add the garlic, chilli and the eschallots and cook for a minute before adding the mince. Brown the mince.
Pour the soy sauce mixture over the top and turn the heat right down. Cook for a further few minutes.
Serve the beef over a bowl of broccoli ‘rice’. Garnish with extra chilli and sesame seeds if desired.