This filling beef bowl took me back to my childhood – carrot matchsticks on a bed of shredded lettuce with savoury beef over rice.
The salads I ate as a child were boring, and limited to whatever went int a bibimbap or as a side to a Japanese bento (e.g. shredded carrots, a piece of lettuce, corn kernels, sliced cucumbers, and a cherry tomato, halved, with a vinegar-y dressing). Not that I didn’t like these salads, but they were a far cry from the variety that I now know salad can be.
They do have a few things going for them though – between being bitesize (hence easy to eat), simple to prepare (you only need a portion per person), and tasty (even non-veggie lovers are usually okay with the aforementioned vegetables since they aren’t ‘strange’ – e.g. beets, ‘have a weird texture’ – e.g. mushrooms).
So since we were trying to be more veggie conscious, I cut up one carrot (shared between two) and shredded some lettuce (we were going to have a sliced cucumber too, but the cute appeared to have vanished from the fridge).
This dinner was prepared in about 15 minutes.
– 1.5 cups rice (I used plain ol’ white rice)
– 1 smallish carrot
– a few lettuce leaves
– 1 onion
– 1 tbsp minced garlic
– ground beef (enough for two)
– sesame oil
– 2 tbsp bulgogi sauce (approx. I just eyeballed it)
– pinch of salt
– butter/vegetable oil for pan
– sesame seeds (optional)
1. Place rice in cooker to cook while preparing everything else.
2. Heat up a pan with butter or vegetable oil
3. Meanwhile, cut up the onion into tiny pieces. Toss into the heated pan along with minced garlic to brown.
4. Meanwhile, chop up the carrot into matchsticks ad shred lettuce.
5. Add the beef to the pan to cook on high
6. Drizzle some sesame oil over top, add the bulgogi sauce and a pinch of salt to taste.
7. Serve over rice with a sprinkle of sesame seeds for decor
Though there should’ve been a soft egg added to this bowl, I was out of eggs. It was filling though so this didn’t matter!