Credit : http://vicki-kitchen.blogspot.com/
The chili sauce used is Sriracha and I found it in the ethnic foods aisle in ASDA but saw they had it yesterday in Marks & Spencer and its fabulous because its so tasty with chili and garlic you don't need to add any other spices or seasonings apart from the soy sauce which means you don't need to add any salt. The original recipe asks for short grain brown rice to be used but couldn't find any so used long grain brown rice and it was fine.
The measurements are in cups and I picked up measuring cups really cheaply in the supermarket but you can use a mug as a measure if you prefer.
Nigellas spicy Korean beef bowl
500g minced beef (less than 5% fat)
1 can chopped tomatoes
1 1/4 cups brown rice
1/4 cup (4 tbsps) sriracha sauce
1/4 cup (4 tbsps) soy sauce
1 bag beansprouts
Place the beef, rice, sriracha sauce, soy sauce and tomatoes in a slow cooker and rinse out the can with cold water and add that too. Mix everything together really well and then cook on low for 4 hours.
Put the beansprouts in a large bowl and pour a kettle of boiling water over them and leave for 1 minute then drain and add to the slow cooker and mix everything together very well, Put the lid back on and leave for 5 minutes then serve.
Serve 4 at 1/2 syn per portion
NOTE: I made it in the slow cooker but Nigella says you can make it in a oven in a heavy based cast iron dish with a lid on and cook on Gas 4/180/350 for 2 - 2/12 hours and add the beansprouts the same way at the end.