Japanese Miso-Ginger Beef Mince Bowl with Brown Rice & Sesame Slaw

• beef mince (lean)200 g
• brown rice80 g
• cabbage100 g
• carrot80 g
• garlic2 cloves
• fresh ginger8 g
• gluten-free white miso paste20 g
• coconut aminos20 ml
• sesame oil10 ml
• olive oil10 ml
• rice wine vinegar15 ml
• sesame seeds8 g
• spring onion2 stalks
• chilli flakes1 g
• salt2 g
• frozen edamame (shelled)80 g

1. 1Cook the brown rice in 200 ml of water — bring to a boil, cover, reduce to low, and simmer for 25 minutes. Remove from heat and rest covered for 5 minutes.
2. 2Shred the cabbage finely and grate the carrot. In a bowl, toss together with rice wine vinegar, sesame oil, a pinch of salt, and sesame seeds to make a quick slaw. Set aside.
3. 3Cook the edamame in boiling water for 3–4 minutes, drain, and season lightly with salt.
4. 4Heat olive oil in a pan over medium-high heat. Add the beef mince and cook for 5–6 minutes, breaking it up, until browned all over.
5. 5Add the crushed garlic and grated ginger to the pan and stir for 1 minute. Add the miso paste, coconut aminos, and chilli flakes, and stir well to coat the mince. Cook for 2–3 more minutes until the sauce is sticky and fragrant.
6. 6Spoon the brown rice into a bowl. Add the miso beef mince on one side and the sesame slaw and edamame on the other.
7. 7Scatter sliced spring onion and a pinch of sesame seeds over the top and serve immediately.

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