Asian Wagyu Beef Mince Rice Bowls

Cooking Method

  1. Start by pre-heating the oven to 350 degrees. Place the red capsicum in an oven dish, drizzle with olive oil and bake for 20-25 minutes, or until the skin is beginning to nicely colour and bubble. Remove from the oven, leave to cool, peel and discard the skin and seeds and thinly slice into long lengths and set aside to serve.
  2. Prepare the rice according to packet instructions. Once ready, keep aside to cool slightly.
  3. Meanwhile prepare the mince mix. Pre-heat a medium sized frying pan to medium heat. Add a splash of vegetable oil to the pan and add in the onion and sea salt. Sauté for 2-3 minutes and add in the minced garlic and ginger. Once the onion is starting to look translucent, and before the garlic and ginger begins to stick to the bottom of the pan – add the rice wine vinegar. At this stage, add in the mince and using a wooden spoon or spatula keep moving the mince around the pan and breaking up the chunks until all of the mince is nicely browned. Once the majority of the juices from the mince have evaporated, add in the remaining ingredients. Turn the heat down to low-medium heat and let simmer until the mince mixture is beautiful and sticky. About 5 minutes. Remove from the heat and keep aside until ready to serve.
  4. Pre-heat another medium sized frying pan with a tablespoon of vegetable oil. Once the oil is nice and hot, add in the thinly sliced garlic. Let this simmer nicely, infusing the garlic into the oil. Once the garlic is nicely golden on both sides, add in the cooked rice followed by the soy sauce and keep stirring until the rice is warmed through.
  5. Serve the rice, mince and prepared sides in bowls, squeeze over lime juice and enjoy!