Crispy Rice & Sticky Beef Bowls

• total time: 32 minutes

Ingredients

Crispy rice

2–3 cups cooked, cooled rice

1–2 tbsp oil

1–2 tsp soy sauce

1/2–1 tsp sesame oil (optional)

Salt

Sticky beef

500g beef mince

2 cloves garlic, minced

1 tsp ground ginger

3 tbsp soy sauce

2 tbsp honey (or maple)

1–2 tbsp water

1 tsp cornflour + 1 tbsp water

To serve

Cucumber, sliced

Carrot, grated or ribboned

Mixed leaf

Spring onions

Mayo-

2 tbsp mayo

1 tbsp sweet chilli

Dash soy

Water to thin out

Directions

1.Preheat oven to 220°C (200°C fan) and line a tray with baking paper.

Add the cooked and cooled rice into a bowl. Drizzle with oil, soy sauce, sesame oil. Toss well, then press into an even layer on a lined baking tray

Bake for 25–35 minutes, tossing halfway, until golden and crispy.

2.Heat a pan over medium-high heat with a little oil. Add the beef mince, breaking it up as it cooks, and cook until browned.

Add the garlic and ginger and cook for 1 minute.

3.Stir in the soy sauce and honey. Let it bubble, then add the cornflour slurry and cook for 1–2 minutes until thick, glossy and sticky.

4.Combine the Mayo ingredients together. Prepare the cucumber, carrot and mixed leaf.

5.To serve, add crispy rice to bowls, top with sticky beef and fresh vegetables. Finish with spring onions and sweet chilli mayo.