Asian Beef Bowl

Cook the rice or quinoa in salted water according to the package instructions. While it's cooking, prepare the vegetables and sauce. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, honey and chili.

In a large pan over medium-high heat, brown the ground beef. As it cooks, break it up into smaller pieces with a spatula. Cook for 5–6 minutes, until the meat is browned and the liquid has evaporated. If there's too much fat, drain it off.

Add the chopped garlic, grated ginger and grated carrot to the meat. Sauté, stirring, for another 2 minutes, until the garlic becomes fragrant and the carrot softens slightly while still retaining its texture.

Pour the prepared sauce over the meat. Stir well and cook for another 1–2 minutes to let the flavors combine. If the mixture seems too dry, add a tablespoon or two of water.

Just before finishing, stir the fresh spinach into the pan. Cook for only 30 seconds, until the spinach wilts, then remove the pan from the heat.

Divide the cooked rice among bowls. Top half of the rice with the meat sauce, and add fresh cucumber slices on the other side for crunch. Sprinkle with spring onion and sesame seeds.