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Motherpedia: What is the most memorable moment throughout this entire experience?
Jac and Shaz: Winning the Semi-Final and making it to the Grand Final was the most memorable for us. We loved everything we cooked in the Semi and had a really great day in Kitchen HQ, everything just went perfectly to plan. Of course being in the Grand Final just can’t be topped either.
Preparation: 20 minutes
Cooking: 10 minutes
Serves 4
Ingredients
600g of beef mince
2 tbsp of sunflower oil
1 tbsp of soy sauce
2 tsp of gojuchang chilli paste, plus extra to serve (optional)
1 carrot, cut into 3-4 cm long thin batons
1 cucumber, cut into 3-4 cm long thin batons
¼ cup of white vinegar
1 tsp of sugar
150g baby spinach leaves
4 eggs
To serve, steamed rice and sesame seeds
Method
1. Heat half the oil in a large frying pan over medium to high heat and cook mince until brown. Reduce heat to low, add soy sauce and chilli paste and stir until combined. Check seasoning, add more paste if desired.
2. Place carrot and cucumber in a medium bowl with vinegar, sugar and a pinch of salt. Allow to pickle for 10 minutes.
3. Wash baby spinach, drain and place into a hot dry pan or wok and stir until just wilted. The water clinging to the leaves will be enough to soften them.
4. Pan-fry eggs in remaining oil until cooked to your liking. Trim edges if desired.
5. To serve, divide steamed rice between serving bowls and arrange the ingredients carefully on top. Finish with the egg and the chilli paste, and sesame seeds, if using.
For more recipe inspiration to help you create delicious and healthy mid-week meals the whole family will enjoy, please visit betteronbeef.com.au.
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