Korean-Style Beef and Veggie Bowl

4 cups cooked basmati or jasmine rice (1 L)

Quick pickled red cabbage:

1 1/2 cups thinly sliced red cabbage (375 mL)

3 Tbsp seasoned rice vinegar (45 mL)

1 Tbsp canola oil (15 mL)

1 Tbsp water (15 mL)

1 Tbsp granulated sugar (15 mL)

Beef:

1 Tbsp canola oil (15 mL)

1 onion, finely chopped (1)

1 lb extra lean ground beef (500 g)

1 Tbsp minced or grated fresh ginger (15 mL)

2 cloves garlic, minced (2)

1/4 cup reduced sodium soy sauce (60 mL)

1/4 cup water (60 mL)

2 Tbsp brown sugar (30 mL)

2 tsp Sriracha hot sauce (optional) (10 mL)

1 tsp sesame oil (5 mL)

Toppings:

1 Tbsp canola oil (15 mL)

4 eggs (4)

1/4 tsp pepper (1)

2 medium carrots, peeled into strips (2)

3 green onions, thinly sliced (3)

1/2 English cucumber, sliced (1/2)

1 Tbsp sesame seeds (15 mL)
1. For quick pickled cabbage, combine ingredients in a medium bowl, stir well and set aside. Stir cabbage once or twice while preparing remaining ingredients.
2. In a large frying pan over medium heat, add 1 Tbsp (15 mL) canola oil. Add ground beef to pan stirring regularly. Cook until browned, about 5 minutes. Add onions to pan and sauté until soft, about 4 minutes. Add garlic and ginger and sauté for one minute.
3. Add soy sauce, water, sugar and hot sauce (if desired) and simmer for 3-5 minutes until most of the liquid has evaporated. Remove from heat and stir in sesame oil.
4. In a medium frying pan, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Crack the eggs into the oil and turn heat to medium. Cook for 5 minutes for sunny-side up eggs. Sprinkle with pepper.
5. Build each bowl by layering beef mixture on top of rice. Add carrots, sliced cucumber, strained pickled cabbage and an egg.
6. Garnish with sesame seeds and green onion. Serve immediately.