
Korean Beef Stir-Fry with Brown Rice
Ready in 30 minutes
• Serves 4
This dish most recently appeared in My Gluten-Free Bag on Sunday, February 17, 2019.
This dish most recently appeared in My Gluten-Free Bag on Sunday, February 17, 2019.
Ingredients
Rice
- 1½ cups Japanese brown rice
- 2¼ cups water
Stir-Fry
- 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
Steps
-
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.
-
Prep veggies Finely chop garlic; cut carrot in half lengthways and thinly slice; thinly slice capsicum. Set all aside.
-
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.
-
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.
-
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.
-
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 |