Korean Beef Stir-Fry with Brown Rice

Korean Beef Stir-Fry with Brown Rice

Ready in 30 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 17, 2019.



  • 1½ cups Japanese brown rice
  • 2¼ cups water


  • 1 clove garlic (optional)
  • 1 carrot
  • 1 capsicum
  • 1 pack beef mince
  • 1 tsp grated ginger
  • 1 pack Korean sauce
  • ½ pack baby spinach

To Serve

  • 1 pack sesame seeds
  • 100g mung bean sprouts
  • 3 Tbsp sweet chilli sauce
  • Chilli flakes (optional)

Have Handy

  • Oil
  • Salt & Pepper


  1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a 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. Prep veggies Finely chop garlic; cut carrot in half lengthways and thinly slice; thinly slice capsicum. Set all aside.
  3. Toast sesame seeds Heat a dry wok or fry-pan on medium heat. Toast sesame seeds for 1-2 minutes, until golden. Remove from pan and set aside. Wipe pan clean.
  4. Cook beef Heat a drizzle of oil in same wok/pan on high heat. Cook beef mince, garlic and ginger for about 5 minutes, until cooked through. Add Korean sauce and toss to combine for about 30 seconds. Remove beef from pan and set aside in a bowl.
  5. Cook veggies 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 spinach and toss to combine. Remove from heat and season to taste.
  6. Serve rice and stir-fry with mung bean sprouts, sesame seeds, sweet chilli sauce and chilli flakes.

Nutritional Information

Energy 2510 kj
600 kcal
Protein 31.0g
Carbohydrate 46.6g
Fat 31.6g