Korean Beef Bowl

with Apple and Chili

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Low-Carb
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Low-Carb
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Instructions

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1 Prep

Remove the beef from the fridge 30 minutes before cooking. Peel and cut carrots to thin strips, wash and cut pepper to slices. Crush garlic and grate ginger.

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2 Mix

Peel and grate apple. Place it to a bowl and mix with soy sauce, sesame oil and chilli flakes (adjust​ the amount to your liking).

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3 Toast

Toast the sesame seeds in a hot, dry pan. As soon as they start to toast, remove from the pan onto a plate.

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4 Seal

Heat oil in a pan over medium heat. Add garlic and ginger, stir for a minute until they become fragrant. Add beef strips and fry for 3–4 minutes or until nicely browned. Season with salt and pepper. Pour on a plate and set aside.

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5 Fry

Add a little oil on the pan and fry the carrots and peppers for 5–7 minutes.

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6 Serve

Then stir the beef back on the pan and add the bean sprouts and the apple and soy sauce mixture. Mix well. Let simmer for 5 minutes. Serve the beef with the toasted sesame seeds and chopped spring onion.

Tips for fussy eaters

Keep the chili separate and serve with either noodles or rice.

Pro tip

Want to have an even bigger contrast between sweet and spicy? Add a spoon of honey in your sauce.

Be surprised by the sweetness and tanginess from apple!

Cooking Time: 20 min

Cals 645 · Prot 58.1 · Carbs 7.3 · Fat 7.14

Ingredients

Number of people

Beef & Veg

Beef strips 350 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Carrot 3 Pieces
Red bell pepper 1 Pieces
Garlic cloves 3 Pieces
Ginger 40 Grams
Red apple 2 Pieces
Soy sauce 10 ML
Sesame oil 5 ML
Chilli flakes 2 Grams
Bean sprouts 100 Grams

To Serve

Sesame seeds 5 Grams
Spring onion 50 Grams

Be surprised by the sweetness and tanginess from apple!

Cooking Time: 20 min

Cals 645 · Prot 58.1 · Carbs 7.3 · Fat 7.14

Instructions

photo

1 Prep

Remove the beef from the fridge 30 minutes before cooking. Peel and cut carrots to thin strips, wash and cut pepper to slices. Crush garlic and grate ginger.

photo

2 Mix

Peel and grate apple. Place it to a bowl and mix with soy sauce, sesame oil and chilli flakes (adjust​ the amount to your liking).

photo

3 Toast

Toast the sesame seeds in a hot, dry pan. As soon as they start to toast, remove from the pan onto a plate.

photo

4 Seal

Heat oil in a pan over medium heat. Add garlic and ginger, stir for a minute until they become fragrant. Add beef strips and fry for 3–4 minutes or until nicely browned. Season with salt and pepper. Pour on a plate and set aside.

photo

5 Fry

Add a little oil on the pan and fry the carrots and peppers for 5–7 minutes.

photo

6 Serve

Then stir the beef back on the pan and add the bean sprouts and the apple and soy sauce mixture. Mix well. Let simmer for 5 minutes. Serve the beef with the toasted sesame seeds and chopped spring onion.

Tips for fussy eaters

Keep the chili separate and serve with either noodles or rice.

Pro tip

Want to have an even bigger contrast between sweet and spicy? Add a spoon of honey in your sauce.

Ingredients

Number of people

Beef & Veg

Beef strips 350 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Carrot 3 Pieces
Red bell pepper 1 Pieces
Garlic cloves 3 Pieces
Ginger 40 Grams
Red apple 2 Pieces
Soy sauce 10 ML
Sesame oil 5 ML
Chilli flakes 2 Grams
Bean sprouts 100 Grams

To Serve

Sesame seeds 5 Grams
Spring onion 50 Grams
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