Summer-inspired MINCE

WARM-WEATHER MEALS MADE EASY WITH THE GREAT ALL-ROUNDER!

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Bulgogi Beef Bowls

SERVES 4

PREP & COOK 35 MINS

■ 1 tbsp caster sugar

■ ¼ cup rice vinegar

■ 1 Lebanese cucumber, thinly sliced

■ 1 red onion, thinly sliced

■ 500g lean beef mince

■ 2 cloves garlic, crushed

■ 240g jar Korean BBQ Bulgogi Sauce & Marinade

■ 1½ tbsp sesame seeds, toasted, plus extra to serve

■ 4 eggs

■ 450g pouch microwave brown rice

■ 1 baby cos lettuce, leaves separated

■ 1 carrot, shredded

■ Kimchi, crispy chilli oil, to serve

1 Combine sugar and 1 tbsp of hot water in a medium bowl until dissolved. Stir in vinegar. Add cucumber and onion. Toss to coat in liquid. Refrigerate 20 mins. Drain.

2 Heat a lightly oiled, large wok over a medium-high heat. Add beef. Stir-fry, breaking up mince, for about 8 mins, or until browned. Add garlic and ½ cup bulgogi sauce. Stir-fry for a further 2-3 mins, or until sauce boils and coats beef. Stir in sesame seeds.

3 Meanwhile, heat an oiled, large nonstick frying pan over a medium heat. Crack eggs into hot pan. Cook for about 4 mins, or until crispy around the edges and cooked to your liking.

4 Heat rice according to packet directions. Divide rice and lettuce among 4 wide, shallow bowls. Top with beef, carrot, pickled cucumber and onion, eggs and kimchi. Sprinkle with extra sesame seeds. Serve drizzled with chilli oil and remaining bulgogi sauce.

Chicken Parmigiana Rissoles

SERVES 6

PREP & COOK 55 MINS

1kg chicken mince