Slow Cooker Ginger Honey Beef Mince Bowls

How to make  Slow Cooker Ginger Honey Beef Mince Bowls

Prep Time:  10 minutes        |        Cook Time:  4 Hours      |        Serves: 4

Ingredients

• 500 g Jindurra Station beef mince  
• 1 onion, finely diced
• 1 carrot, peeled and grated
• 2 tsp Stonemill crushed garlic  
• 1 tsp Stonemill crushed ginger  
• 2 tbsp Bramwells honey
• 1 tbsp The Olive Tree extra virgin olive oil  
• 1 tbsp White Mill gluten free plain flour  
• 1 cup water
• ¼ tsp Stonemill salt Stonemill pepper, to taste
• 2 cups cooked Imperial Grain jasmine rice, to serve  
• Bunch fresh spring onions, thinly sliced, to serve
• 1 tbsp Stonemill sesame seeds, for sprinkling

Method

1. Heat olive oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened. Add the beef mince and cook until lightly browned.
2. Transfer the mince mixture to the slow cooker. Add grated carrot, crushed garlic, crushed ginger, honey, salt and pepper to taste.
3. Sprinkle over the gluten free plain flour and mix gently to coat the beef.
4. Pour in the water and stir to combine.
5. Cover and cook on low for 4 hours, or until the mixture is thick and saucy.
6. Fluff cooked jasmine rice and divide among serving bowls.
7. Spoon the ginger honey beef over the rice and top with sliced spring onions.
8. Before serving, sprinkle 1 tbsp of sesame seeds on top.

Tip

• If you prefer a thicker sauce, uncover the slow cooker for the final 20 minutes to allow excess liquid to reduce.
•   If you prefer a richer depth of flavour, replace 1/2 cup of water with 1/2 cup of Chefs Cupboard Beef Bone Broth.