Ground beef bowl ver 2

1. Cook white rice according to package instructions and keep warm.
2. Slice cucumber into batons and toss lightly with rice vinegar, a pinch of sugar, and salt. Set aside to quick-pickle for 10 minutes.
3. Cut carrots into matchsticks and slice red bell pepper into strips. Roast or leave raw depending on preference — to roast, toss with oil and cook at 200°C for 15 minutes.
4. Heat oil in a skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
5. Add ground beef to the skillet, breaking it apart. Season with soy sauce, sesame oil, salt, and pepper. Cook until browned and cooked through, about 7–8 minutes.
6. Mix mayonnaise and sriracha together in a small bowl until smooth. Adjust heat level to taste.
7. Divide rice between two bowls and top with ground beef. Arrange cucumber, carrot, and red pepper around the bowl.
8. Drizzle sriracha mayo generously over the top and finish with a sprinkle of black sesame seeds.

Tip: For deeper umami flavour in the beef, add a teaspoon of gochujang or oyster sauce while cooking — it adds complexity and a subtle sweetness that pairs beautifully with the sriracha mayo.