Chelsea Goodwin, the culinary visionary behind the $10 Meals Australia Facebook Group, recently released her debut cookbook, “$10 Meals with Chelsea.” It’s packed with simple tips and delicious, nutritious options for feeding a family of three for just $70 a week. From fake-away favorites to healthy choices, this cookbook offers a diverse range of recipes to suit every palate and budget. Like this version of Korean Beef Bowls.
INGREDIENTS:
Sauce
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
3–4 tablespoons brown sugar
1 teaspoon sesame oil
½–1 teaspoon sriracha
Stir-fry
1 tablespoon vegetable oil
3 cloves garlic, crushed
1 tablespoon finely grated ginger 500 g beef mince
Sriracha mayo
¼ cup (75 g) mayonnaise
1–2 teaspoons sriracha, to taste
To serve
steamed jasmine rice
½ continental cucumber, thinly sliced 1 largecarrot, grated or julienned
4 fried eggs
sliced green onions, sesame seeds and dried chilli flakes
PREP:
1. Start cooking the rice.
2. Combine the sauce ingredients in a bowl or jug. Mix and set aside.
3. Crush the garlic and grate the ginger. Slice the cucumber and grate or julienne the carrot.
4. Make the sriracha mayo (if not buying premade).
INSTRUCTIONS:
1. Heat a wok or large frying pan over high heat then add the oil.
2. When oil is hot, stir-fry the garlic and ginger for 10 seconds. Add the
beef mince and cook for 5–7 minutes, breaking it up as it cooks, until mostly browned. Meanwhile, fry the eggs in a separate pan.
3. Give the sauce a quick stir and pour it into the pan. Stir to coat the beef and stir-fry for another couple of minutes. Taste and adjust the spice and sugar levels as desired.
4. Divide among bowls with the steamed rice, cucumber and carrot. Top with sliced green onions, sesame seeds and a fried egg, then sprinkle with chilli flakes. Drizzle the sriracha mayo over the top or serve on the side.
NOTES:
Gluten-free: Replace the light and dark soy sauces with 4 tablespoons tamari or gluten-free soy sauce.
Leftovers: Store leftovers in the fridge for 3 days. Reheat beef and rice in the microwave. This dish is best eaten fresh.
Sriracha mayo: The ratio I use when making sriracha mayo is about 1 part sriracha to 5 parts mayonnaise. If you’re cautious with spice, start by adding ½ teaspoon, then taste and add more if you can handle it! To elevate it further, you can add a pinch of salt and a tiny squeeze of lemon or lime juice.
Substitutions: If you don’t have dark soy sauce you can add an extra tablespoon of light. Steamed broccoli, broccolini or any other greens are a great substitute for the cucumber and carrot. Pork mince can be used instead of beef. A side of kimchi takes it up another notch.
