Korean Beef Stir-Fry with Brown Rice

Korean Beef Stir-Fry with Brown Rice

Ready in 35 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 17, 2019.


Brown Rice

  • Brown Rice 2 cups brown rice
  • 3 cups water

Stir Fry

  • 2 cloves garlic
  • 1 carrot
  • 1 capsicum
  • 1 pack beef mince
  • 1 Tbsp grated ginger
  • 1 pack Korean sauce
  • ½ pack baby spinach

To Serve

  • 1 pack sesame seeds
  • 1 pack mung bean sprouts
  • 3 Tbsp sweet chilli sauce

Have Handy

  • Oil
  • Salt & Pepper
  • Chilli flakes


  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 steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep veggies Finely chop garlic; cut carrot in half lengthways and thinly slice; thinly slice capsicum.
  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 4-5 minutes, until browned.
  5. Cook veggies Add carrot and 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.
  6. 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