Crunchy Korean Beef Mince and Veggie Stir Fry

with Jasmine Rice

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Instructions

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1 Boil rice

Rinse the jasmine rice. Add the rice, measured water and salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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2 Prep vegetables

Meanwhile, chop the bell pepper. Halve the zucchini lengthwise, then slice the it. Trim the sugar snap peas. Slice the spring onion.

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3 Fry vegetables

Heat a non-stick pan over a high heat with a drizzle of vegetable oil. Add the bell pepperzucchinisugar snap peas and half of the spring onion, and fry with a pinch of salt for 2-3 min until slightly softened. Transfer to a bowl and set aside.

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4 Fry beef

See pro tip! Return the pan to a high heat with a second drizzle of oil. Once the pan is hot, add the beef mince and fry for 5 min until well browned. Add the sesame oilginger garlic paste, gochujang paste (spicy!)soy saucebrown sugar, sesame seeds and 1-2 Tbsp of water. Fry for 2-3 min further until starting to crisp.

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5 Combine

Return the vegetables to the pan and cook for a final 1 min, giving everything a good toss. Check the seasoning and add a second pinch of salt, if needed.

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6 Serve

Serve the beef mince and vegetable stir-fry over the cooked jasmine rice. Garnish with the remaining spring onion and a sprinkling of chilli flakes (spicy!).

Tips for fussy eaters

Separate a batch of the meat and keep it mild. Reserve the chilli flakes for garnish!

Pro tip

Make sure the pan is hot before adding the meat. This will ensure the mince browns nicely.

Rushing home hungry? This dinner will be ready in 20 minutes. If you have more time, add a fried egg on top - Korean style!

Cooking Time: 20 min

Cals 1079 · Prot 68 · Carbs 85 · Fat 58

Dairy-Free

Ingredients

Number of people

Stir fry

Lean beef mince 350 Grams
Orange pepper 1 Piece
Large zucchini 0.5 Piece
Sugar snap peas 100 Grams
Spring onion 40 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Sesame oil 15 ML
Ginger garlic paste 10 Grams
Gochujang 10 Grams
Soy sauce 20 ML
Brown sugar 5 Grams
Sesame seeds 10 Grams
Water 10 ML

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

To serve

Chilli flakes 2 Grams

Rushing home hungry? This dinner will be ready in 20 minutes. If you have more time, add a fried egg on top - Korean style!

Cooking Time: 20 min

Cals 1079 · Prot 68 · Carbs 85 · Fat 58

Dairy-Free

Instructions

photo

1 Boil rice

Rinse the jasmine rice. Add the rice, measured water and salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

2 Prep vegetables

Meanwhile, chop the bell pepper. Halve the zucchini lengthwise, then slice the it. Trim the sugar snap peas. Slice the spring onion.

photo

3 Fry vegetables

Heat a non-stick pan over a high heat with a drizzle of vegetable oil. Add the bell pepperzucchinisugar snap peas and half of the spring onion, and fry with a pinch of salt for 2-3 min until slightly softened. Transfer to a bowl and set aside.

photo

4 Fry beef

See pro tip! Return the pan to a high heat with a second drizzle of oil. Once the pan is hot, add the beef mince and fry for 5 min until well browned. Add the sesame oilginger garlic paste, gochujang paste (spicy!)soy saucebrown sugar, sesame seeds and 1-2 Tbsp of water. Fry for 2-3 min further until starting to crisp.

photo

5 Combine

Return the vegetables to the pan and cook for a final 1 min, giving everything a good toss. Check the seasoning and add a second pinch of salt, if needed.

photo

6 Serve

Serve the beef mince and vegetable stir-fry over the cooked jasmine rice. Garnish with the remaining spring onion and a sprinkling of chilli flakes (spicy!).

Tips for fussy eaters

Separate a batch of the meat and keep it mild. Reserve the chilli flakes for garnish!

Pro tip

Make sure the pan is hot before adding the meat. This will ensure the mince browns nicely.

Ingredients

Number of people

Stir fry

Lean beef mince 350 Grams
Orange pepper 1 Piece
Large zucchini 0.5 Piece
Sugar snap peas 100 Grams
Spring onion 40 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Sesame oil 15 ML
Ginger garlic paste 10 Grams
Gochujang 10 Grams
Soy sauce 20 ML
Brown sugar 5 Grams
Sesame seeds 10 Grams
Water 10 ML

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

To serve

Chilli flakes 2 Grams
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