Crunchy Korean Beef Mince and Veggie Stir-fry

with Jasmine Rice
Rushing home hungry? This dinner will be ready in 20 minutes. If you have more time, add a fried egg on top - Korean style!
1,061 Reviews
Cals 781 · Prot 49 · Carbs 91 · Fat 29
Quick & Easy
Family Friendly
Try Hello Chef Now
20 min
Crunchy Korean Beef Mince and Veggie Stir-fry with Jasmine Rice
Rushing home hungry? This dinner will be ready in 20 minutes. If you have more time, add a fried egg on top - Korean style!
1,061 Reviews
Cals 781 · Prot 49 · Carbs 91 · Fat 29
Quick & Easy
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stir-fry
Lean beef mince
350 Grams
Orange pepper
1 Piece
Small zucchini
2 Piece
Sugar snap peas
100 Grams
Spring onion
40 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Sesame oil 3*9*
15 ML
Ginger garlic paste
10 Grams
Gochujang 9*
10 Grams
Soy sauce 9*
20 ML
Brown sugar
5 Grams
Sesame seeds 3*
10 Grams
Water
10 ML
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
To serve
Chilli flakes
2 Grams

Allergens

*3 Sesame Seeds, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3267 / 781
Fats (g) 29.3
of which saturated (g) 8.9
Carbohydrates (g) 91
of which sugars (g) 6.5
Fibers (g) 6.2
Proteins (g) 49.4
Salt (g) 2.8
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil rice

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.
Prep vegetables

2 Prep vegetables

Meanwhile, de-seed and roughly chop the pepper. Halve the zucchini lengthwise, then slice it into half moons. Trim the sugar snap peas. Trim and finely slice the spring onion.
Fry vegetables

3 Fry vegetables

Heat a non-stick pan over a high heat with a drizzle of vegetable oil. Add the pepper, zucchini, sugar snap peas and half of the spring onion (reserve the rest for garnish), and fry with a pinch of salt for 2-3 min until slightly softened. Transfer to a bowl and set aside.
Fry beef

4 Fry beef

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 oil, ginger garlic paste, gochujang paste (spicy!), soy sauce, brown sugar, sesame seeds and 1-2 Tbsp of water. Fry for 2-3 min further until starting to crisp.
Combine

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.
Serve

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!).
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