Recipe courtesy of Australian Beef
Serves 4 | 25 minutes
Ingredients
500g Lean 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
1. 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.
2. 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.
3. Divide the rice into serving bowls and top with egg and spring onion. Serve.