- 500g / 1 lb beef mince (ground beef) any fat % you like
- 1 tbsp canola oil or any other plain flavoured oil
- 2 tsp canola oil (to wilt baby spinach)
- 1 tbsp onion finely grated (~1/4 onion)
- 3 tbsp red apple finely grated (skin on is fine, ~1/2 apple)
- 3 garlic cloves finely grated
- 1 tsp ginger finely grated
- 2 1/2 tbsp soy sauce all-purpose or light
- 1 tbsp sesame oil
- 1 tbsp mirin (omit for no alcohol)
- 1 tbsp brown sugar
- 1/8 tsp black pepper
- 2 tbsp soy sauce all-purpose or light (for rice bowl drizzle sauce)
- 1 tbsp sesame oil (for rice bowl drizzle sauce)
- 2 tsp brown sugar (for rice bowl drizzle sauce)
- 2 tsp rice vinegar or apple cider vinegar (for rice bowl drizzle sauce)
- white rice (medium or short grain, if you can)
- 4 large handfuls baby spinach or similar chopped leafy greens (cabbage, kale)
- 1 large carrot peeled and julienned or grated using box grater
- 1 avocado mashed
- 1/4 cup pickled ginger (pink for colour)
- 1 1/2 cups baby cos or romaine lettuce torn into bite size pieces
- 1 tsp white sesame seeds
- 1 green onion finely sliced
- 1. Apple and onion should be finely grated to maximize flavor with a microplane or box grater. The apple delivers natural sweetness and tenderizes the meat, while the grated onion adds a unique depth of flavor.
- 2. For gluten-free options, substitute soy sauce with tamari. Avoid dark soy sauce or kecap manis as they are too strong and overpower the dish.
- 3. Mirin can be replaced with Chinese cooking wine or cooking sake plus 1/2 tsp brown sugar, or omitted entirely for a non-alcoholic version. It adds flavor to compensate for not using expensive steaks.
- Leftover cooked beef keeps well refrigerated for up to 3 days or can be frozen for up to 3 months. Reheat with a splash of water to maintain moisture.
