Beef Soy Mushroom Bowl

Ingredients

• 540g Beef mince
• 310g Rice
• 240g Mushrooms
• 100g Baby spinach
• 55ml Soy sauce
• 2 cloves Garlic

Method

1. Prep the ingredients Set out beef mince, rice, mushroom, spinach, soy sauce and garlic. Wash, trim, and chop mushroom and garlic before heating the pan. Rinse spinach and pat the leaves dry. Measure soy sauce.
2. Cook the base Start cooking the rice following the packet directions. Leave it to cook until tender while you cook the other ingredients in the following steps. If you cook the rice ahead, cool it quickly (spread on a tray), refrigerate within 1 hour at 5C or colder and use it within a day.
3. Cook the protein While the rice cooks, heat a large non-stick pan or wok over medium-high heat and add two tablespoons of water. Cook the beef mince for 6-8 minutes, breaking it up as it cooks, until browned with no pink remaining (75C on a food thermometer).
4. Add vegetables Add mushroom, spinach and garlic and two tablespoons of water to the same pan and stir-fry over medium-high heat for 3-5 minutes until bright and tender-crisp.
5. Add sauce Pour in soy sauce, scraping the pan so the sauce coats everything evenly.
6. Combine Take the pan off the heat while the rice finishes cooking. Once the rice is cooked, spread it on a tray to steam off for 5 minutes. Return the pan to medium-high heat. Add the cooked rice to the pan and toss for 2-3 minutes until hot all the way through.
7. Serve Divide into serves and serve straight away.