Korean Beef Stir-Fry with Brown Rice
Ready in 30 minutes
• Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 17, 2019.
This dish most recently appeared in My Family (5 Nights For 4) 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 |