INGREDIENTS
- 500g Cleaver’s Organic Premium Beef Mince
- 4 Free range eggs, lightly whisked
- 2 cups shredded wombok
- 2 cups shredded red cabbage
- 2 cups finely sliced kale
- 1 carrot, peeled, cut into long matchsticks
- 3 cups cooked cold rice
- 250g kimchi, roughly chopped, extra to serve
- ½ cup bulgogi sauce
- Lime wedges and spring onion to serve
METHOD
- Spray a large wok with olive oil over medium-high heat. Add the eggs, swirling to coat the base of the wok to make an omelette, cook for 1 minutes until starting to set, carefully turn over and cook a further 1 minute until set. Transfer to a plate. Roll up and thinly slice.
- Add the beef to wok, cook, stirring to break up lumps, for 5 minutes until browned. Add the vegetables, stir fry for 2-3 minutes until tender. Add rice, kimchi and bulgogi sauce. Stir fry for 2 minutes or until heated through. Season.
- Divide the rice into serving bowls and top with egg and spring onion. Serve.
TIPS
- Browning the mince well will ensure maximum flavour
- Swap lime for lemon. Swap white rice for brown rice for a healthier option.
- Use up any vegetable in the fridge or add pre packaged stir fry mix. Kimchi is a Korean dish of spicy fermented cabbage which can be found in the chilled health food section or Asian grocery stores.
Recipe and image sourced from Meat & Livestock Australia.
