- 60ml (1/4 cup) Lee Kum Kee Premium Soy Sauce
- 1 1/2 tablespoons honey
- 1 1/4 tablespoons sesame oil
- 1/2 bunch kale, stem removed, leaves torn
- 400g sweet potato, scrubbed, coarsely chopped
- 300g Brussels sprouts, halved
- 1 tablespoons light-flavour extra virgin olive oil
- 2 garlic cloves, crushed
- 400g lean beef mince
- 75g (1/3 cup) kimchi, chopped
- 250g pkt microwave brown & wild rice
- 2 green shallots, thinly sliced diagonally
- Toasted sesame seeds, to serve
- Kimchi, extra, to serve
- Step 1Whisk together 2 teaspoons soy sauce, 2 teaspoons honey and 1 teaspoon sesame oil in a large bowl. Add kale and toss to combine. Massage lightly to tenderise.
- Step 2Put sweet potato in a heatproof bowl. Cover and microwave on High for 3 minutes. Add brussels sprouts and cook for 2-3 minutes more until just tender. Drain.
- Step 3Heat 1 teaspoon sesame oil and 2 teaspoons olive oil in a large non-stick frying pan over high heat. Cook sweet potato and brussels sprouts, turning, for 7 minutes or until golden and caramelised. Combine 1 teaspoon sesame oil, garlic and remaining soy sauce and honey in a bowl. Drizzle a third of the mixture over vegetables. Gently toss. Transfer to the large bowl.
- Step 4Heat 1 teaspoon sesame oil and 1 teaspoon olive oil in pan over high heat. Cook the mince, breaking up lumps with a wooden spoon, for 5 minutes. Add half the remaining soy mixture and then half the kimchi. Cook, stirring, for 1 minute or until browned. Transfer to the large bowl.
- Step 5Microwave the rice on High for 30 seconds. Heat the remaining sesame oil and olive oil in the pan over high heat. Cook the remaining kimchi, stirring, for 30 seconds. Add the rice. Cook, stirring, for 1 minute. Stir in the shallot and remaining soy mixture for 30 seconds or until warmed through. Transfer to the large bowl and gently toss. Divide among serving bowls. Sprinkle with sesame seeds. Serve with extra kimchi.
- Low kilojoule
Try spicy kimchi finely chopped in Asian-style dressings, stirred through soups or served with steamed buns.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine