Korean Beef Stir-Fry with Brown Rice

Steps

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.