Korean Beef Stir-Fry with Sesame Brown Rice

Use a hot pan to stir-fry the veggies.

My Gluten-Free Food Bag
Korean Beef Stir-Fry with Sesame Brown Rice

This dish will appear in My Gluten-Free Food Bag on Sunday, March 25, 2018.

Sesame Brown Rice

  • 1½ cups brown rice
  • 1¾ cups water
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon GF sesame seeds

Korean Beef Stir-Fry

  • 2 cloves garlic
  • 1 carrot
  • 2-3 spring onions *
  • 1 capsicum
  • 450g beef mince
  • 1 teaspoon finely grated ginger *
  • ¼ teaspoon freshly ground black pepper
  • 80g GF Korean sauce
  • ½ bag baby spinach *

To Serve

  • 1 tablespoon GF sesame seeds
  • 100g mung bean sprouts
  • 2-3 tablespoons GF sweet chilli sauce or pinch of chilli flakes (optional)
  • 1 Combine rice, water, sesame oil (if desired) and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  • 2 While rice cooks, prepare the veggies. Mince or finely chop garlic; cut carrot in half lengthways and thinly slice; thinly slice spring onions and capsicum. Set all aside.
  • 3 Heat a large, dry wok or fry-pan on medium heat. Toast both measures of sesame seeds for 1-2 minutes, until golden. Remove from pan and set aside. Wipe pan clean.
  • 4 Heat a drizzle of oil in same wok/pan on high heat. Cook beef mince, garlic, ginger and pepper for 4-5 minutes, breaking up mince with a wooden spoon, until browned. Add Korean sauce and toss to combine for about 30 seconds. Remove beef from pan and set aside in a bowl.
  • 5 Heat a drizzle of oil in same wok/pan on high heat. Stir-fry carrot and capsicum for about 1 minute, until tender. Return beef to pan, along with spring onions and spinach and toss to combine. Remove from heat and season to taste, if needed. Fluff up rice and stir through first measure of sesame seeds.
  • 6 To serve, spoon ¾ cup cooked sesame brown rice onto each plate and top with Korean beef stir-fry. Top with mung bean sprouts, second measure of sesame seeds and a drizzle of sweet chilli sauce or chilli flakes, if desired.
  • SERVES 4-5


  • Pantry staple
  • * Shared ingredient with another recipe

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