We're giving the traditional san choy bao a Korean kick with the addition of gochujang here. The spicy red pepper paste packs heat, but if you prefer less tingle on the tongue, simply reduce the amount. A quick veg pickle and mince cooked with snow peas and celery ups your fibre quota for delicious balance.
Place rice and 310ml (1¼ cup) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid, and cook for 15 minutes until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Heat oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until caramelised. While mince is cooking, continue with step 3.
Place gochujang, sesame oil, honey and 20ml (1 tablespoon) hot water in a bowl and mix to combine.
Slice cucumber into thin rounds. Peel and slice carrot into thin rounds. Place white wine vinegar and 1 teaspoon chilli sauce mixture in a bowl with a good pinch of salt. Add cucumber and carrot and toss to combine. Set aside to pickle.
Thinly slice celery. Trim and halve snow peas on an angle. Thinly slice spring onion, keeping white and green parts separate. Add snow peas, celery and white spring onion to mince and cook for 2 minutes or until vegetables are just tender.
Rinse and separate lettuce leaves. Add remaining chilli sauce and soy sauce to mince and cook for 1 minute or until caramelised. Divide rice and beef between bowls. Serve with pickles, lettuce cups and remaining green spring onion.