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Ingredients

      • 3 radishes, thinly sliced
      • 1 carrot, peeled and thinly sliced
      • 2 tbsp (30 ml) sugar
      • 2 tbsp (30 ml) apple cider vinegar
      • 1 cup (250 ml) bean sprouts, blanched
      • 2 tsp (10 ml) garlic chili sauce
      • 1/4 tsp (1 ml) sesame oil
      • 1/4 tsp (1 ml) sesame seeds
      • 4 cups (1 l) baby kale and arugula mix
      • 1/2 tsp (2 ml) olive oil
      • 1/2 lb (225 g) extra lean ground beef
      • 1 cup (250 ml) sliced shiitake mushrooms
      • 1 tsp (5 ml) minced garlic
      • 4 eggs
      • 3 cups (750 ml) cooked short grain brown rice
      • 1 sheet nori

DIRECTIONS

        • In a small bowl, combine radishes, carrot, sugar and cider vinegar. Let marinate for half an hour.
        • Stir together bean sprouts, garlic chili sauce, sesame oil and seeds.
        • In a large skillet, sauté kale and arugula with oil over high heat. Transfer to a bowl.
        • In same skillet, cook beef with shiitake slices and garlic over high heat.
        • Meanwhile, poach eggs in a medium pot of simmering water.
        • Arrange 3/4 cup rice in the middle of 4 bowls, top each with 1/4 portion carrot and radish pickle, 1/4 of bean sprouts, 1/4 kale and arugula, 1/4 beef and shiitake and 1 poached egg.
        • With scissors, cut nori into thin strips and sprinkle over bowls.
        • Makes 4 servings.
        • Tip: Serve with additional hot sauce to taste.

          Recipe courtesy US Rice Federation

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