• Meanwhile, using a strainer, rinse rice until water runs clear.
• Add rice to the boiling water. Reduce heat to low. 
• Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. 
• Remove from heat. Set aside, still covered.

• Meanwhile, thinly slice green onions. 
• Cut radishes into 1/4-inch rounds.

• Meanwhile, in a medium bowl, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar.
• Add radish and carrots, then toss to coat.
• Place in the fridge to pickle.

• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) sesame oil, then beef. Don't crowd the pan; work in batches if needed.
• Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
• Carefully drain and discard excess fat.

• Add hoisin sauce, miso broth concentrate and half the sesame seeds to the pan.
• Cook for 1-2 min, stirring often, until beef is coated.

• Drain pickled veggies and discard liquid.
• Add remaining sesame oil to the rice. Fluff rice with a fork and season with salt, if you like.
• Divide rice between bowls. Top with beef, pickled veggies and green onion.
• Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.

If you've opted for double beef, cook in the same way the recipe instructs you to cook the regular portion of beef. Work in batches if necessary.

If you've opted for double beef, cook in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.