Asian bowl: ground beef with barley and Sriracha mayo
Recipe for the tastiest Asian flavor ground beef, barley, cabbage and Sriracha mayo bowl
- 200 g barley
- 1 l water
- 1/2 tbsp salt
- 600 g ground beef shoulder or a similar cut
- 3 garlic cloves
- 1 tsp Sriracha reduce to half or omit completely if you don't want spicy
- 2 tbsp (30 ml) sesame oil
- 1 tbsp freshly grated ginger
- 50 ml light soy sauce
- 40 g brown sugar
- 1 tbsp Sriracha
- 60 g mayo
- 2 tsp (10 ml) lime juice
- 300 g red cabbage
- 1 tsp salt
- juice of one lime
Rinse the barley, cover with cold water and add salt. Bring to a boil, reduce to light medium heat and let it simmer for 45 minutes.
Drain, rinse and place back into the pot. Cover with a lid and rest for 5 minutes.
While the barley cooks, prepare everything else.
In a small pot combine sugar, Sriracha, ginger, soy sauce and 1 tbsp of sesame oil. Place on a light heat and cook until the sugar dissolves. Put aside.
Heat up 1 tbsp of sesame oil and add finely chopped garlic cloves and fry for 1 minute until fragrant. Add the beef and fry for 10 minutes until lightly brown, about 10 minutes. Use the cooking spoon to break the beef into smaller pieces. Drain the excess fat.
Add the sauce, stir well and let it simmer for 5 minutes.