Gochujang Beef Rice Bowl

Ingredients

• 14 oz (400 g) lean beef strips
• 4 cups (780 g) cooked brown rice
• 2 tbsp (36 g) gochujang
• 1 1/2 tbsp (20 ml) rice vinegar
• 1 1/2 tbsp (28 g) date syrup
• 2 cucumbers (400 g)
• 2 cups (240 g) frozen edamame
• 2 tbsp (30 ml) toasted sesame oil
• 2 tbsp (18 g) sesame seeds
• 4 scallions (60 g)

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Slice the cucumber thinly and toss with half the vinegar. Leave to pickle while you cook.
2. Sear the beef strips in the sesame oil over a high heat, 3 minutes without moving them, until a dark crust forms.
3. Mix the gochujang, date syrup and remaining vinegar and stir it through for the last 2 minutes.
4. Boil the edamame 3 minutes and serve everything over the rice with the cucumber, sesame seeds and scallion.