Korean Beef Stir-Fry with Brown Rice
Ready in 30 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 17, 2019.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 17, 2019.
Ingredients
Brown Rice
- ½ cup brown rice
- ¾ cup water
Stir-Fry
- 1 pack beef mince
- 1 pack ginger and garlic paste
- ½ capsicum
- 1 pack Korean sauce
- 1 pack Korean sauce
To Serve
- 1 tsp sesame seeds
- ½ pack mung bean sprouts
- 1 Tbsp sweet chilli sauce
Have Handy
- Oil
- Salt & Pepper
- Chilli flakes
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 steam, covered, for 8 more minutes. Do not lift lid during cooking.
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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 steam, covered, for 8 more minutes. Do not lift lid during cooking.
-
Cook beef Heat a drizzle of oil in same wok/pan on high heat. Cook beef mince and garlic and ginger paste for 4 minutes, until browned. Thinly slice capsicum.
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Cook veggies Add capsicum to pan and stir-fry for about 2 minutes, until tender. Add Korean sauce and spinach and toss to combine. Remove from heat and season to taste.
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Serve rice and stir-fry with mung bean sprouts, sesame seeds, sweet chilli sauce and chilli flakes.
Nutritional Information
Energy |
2793 kj 668 kcal |
---|---|
Protein | 36.0g |
Carbohydrate | 47.2g |
Fat | 36.6g |