High Protein Beef Rice Bowl
Ingredients
For 2 servings
For the beef:
250 g (1/2 lb) minced beef
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp soy sauce
2 tbsp tomato paste
1 tsp paprika powder
1/2 tsp chilli flakes
1 tsp oil (neutral or sesame)
salt
For the pickled cucumber:
1 medium cucumber, thinly sliced
120 ml (1/2 cup) white vinegar
120 ml (1/2 cup) water
1 tbsp sugar
1 tsp salt
For the sriracha yogurt sauce:
6 tbsp Greek yogurt
1.5 tbsp sriracha sauce (adjust to taste)
For the bowl:
150g (3/4 cup) jasmine or basmati rice
2 medium carrots, julienned
2 spring onions, chopped
2 eggs, fried
Method
To pickle the cucumber, combine 120 ml vinegar, 120 ml water, 1 tbsp sugar, and 1 tsp salt in a bowl. Stir until dissolved. Add 1/2 sliced cucumber and let it sit for at least 20 minutes (the longer, the better).
Julienne the 2 carrots and finely cut 2 spring onion. Set aside.
To cook the rice, rinse 150 g rice and cook according to package instructions.
Whilst the rice is cooking, prepare the beef by heating a lug of oil in a pan over medium-high heat.
Sauté 1 small finely chopped onion until soft, then add the 1 minced garlic clove and cook for a minute.
Stir in 2 tbsp tomato paste then add 250 g minced beef. Season with a generous pinch of salt, 1 tsp paprika, and 1/2 tsp chilli flakes. Cook until browned and caramelized. Stir in 2 tbsp soy sauce. Season with more soy sauce or salt to taste if needed.
Make the sriracha yogurt sauce by mixing 6 tbsp Greek yogurt and 1.5 tbsp sriracha sauce in a small bowl until smooth.
Just before assembling the bowls, fry 2 eggs and sprinkle with a pinch of salt..
To serve, divide the rice between the bowls, then top it with beef, pickled cucumber, carrots, spring onion, and the egg. Drizzle all with sriracha-yogurt sauce.
Enjoy!
Let me know if you have made this recipe, and leave your comments below. You can find the reel to this, and many more recipes, on my Instagram page
