Korean Beef and Vegetable Stir Fry

with Fried Eggs

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low-carb
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Instructions

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1 Prep

Peel and mince the garlic. Peel and grate the ginger. Peel and slice the shallots. Separate the broccoli into small florets. Trim the green beans. Peel and chop the carrot into thin sticks. Slice the spring onion into thin sticks. Slice the sugar snap peas on the diagonal. 

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2 Fry beef

Heat a large pan over a high heat with a drizzle of oil. Once hot, add the beef mince and fry for 5 min or until browned and starting to crisp. Add the garlic, gingersoy sauce, brown sugar, gochujang (spicy!)chilli flakes (spicy!) and black pepper and fry for 2 min further. Transfer to a plate. 

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3 Fry vegetables

Wipe the pan clean and return it to a high heat with a generous drizzle of vegetable oil. Once hot, add the shallotsbroccolicarrots and green beans. Stir-fry for 3 min. Add the spring onion and sugar snap peas and fry for 1-2 min further. If you're cooking for 3 or 4, use two pans.

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4 Fry eggs

Meanwhile, heat a second pan over a medium heat with a drizzle of vegetable oil. Crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid. Season with a pinch of salt.

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5 Combine

Return the beef mince and all of its seasoning to the pan and give everything a good mix up. 

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6 Serve

Divide the stir-fry among plates. Top with the fried eggs and garnish with the sesame seeds.

Tips for fussy eaters

Serve with rice!

Pro tip

Make sure the pan is hot before adding the beef. Otherwise, it will stew, not crisp!

Packed with vegetables and flavours!

Cooking Time: 30 min

Cals 591 · Prot 51 · Carbs 38 · Fat 30

Dairy-Free

Ingredients

Number of people

Beef

Lean beef mince 350 Grams
Garlic cloves 2 Piece
Ginger 30 Grams
Brown sugar 10 Grams
Gochujang 10 Grams
Chilli flakes 2 Grams
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp

For stir-fry

Shallots 1 Piece
Broccoli 200 Grams
Green beans 150 Grams
Carrot 2 Piece
Spring onion 40 Grams
Sugar snap peas 100 Grams
Soy sauce 20 ML
Vegetable oil 2 Tbsp

To serve

Eggs 2 Piece
Sesame seeds 10 Grams

Packed with vegetables and flavours!

Cooking Time: 30 min

Cals 591 · Prot 51 · Carbs 38 · Fat 30

Dairy-Free

Instructions

photo

1 Prep

Peel and mince the garlic. Peel and grate the ginger. Peel and slice the shallots. Separate the broccoli into small florets. Trim the green beans. Peel and chop the carrot into thin sticks. Slice the spring onion into thin sticks. Slice the sugar snap peas on the diagonal. 

photo

2 Fry beef

Heat a large pan over a high heat with a drizzle of oil. Once hot, add the beef mince and fry for 5 min or until browned and starting to crisp. Add the garlic, gingersoy sauce, brown sugar, gochujang (spicy!)chilli flakes (spicy!) and black pepper and fry for 2 min further. Transfer to a plate. 

photo

3 Fry vegetables

Wipe the pan clean and return it to a high heat with a generous drizzle of vegetable oil. Once hot, add the shallotsbroccolicarrots and green beans. Stir-fry for 3 min. Add the spring onion and sugar snap peas and fry for 1-2 min further. If you're cooking for 3 or 4, use two pans.

photo

4 Fry eggs

Meanwhile, heat a second pan over a medium heat with a drizzle of vegetable oil. Crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid. Season with a pinch of salt.

photo

5 Combine

Return the beef mince and all of its seasoning to the pan and give everything a good mix up. 

photo

6 Serve

Divide the stir-fry among plates. Top with the fried eggs and garnish with the sesame seeds.

Tips for fussy eaters

Serve with rice!

Pro tip

Make sure the pan is hot before adding the beef. Otherwise, it will stew, not crisp!

Ingredients

Number of people

Beef

Lean beef mince 350 Grams
Garlic cloves 2 Piece
Ginger 30 Grams
Brown sugar 10 Grams
Gochujang 10 Grams
Chilli flakes 2 Grams
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp

For stir-fry

Shallots 1 Piece
Broccoli 200 Grams
Green beans 150 Grams
Carrot 2 Piece
Spring onion 40 Grams
Sugar snap peas 100 Grams
Soy sauce 20 ML
Vegetable oil 2 Tbsp

To serve

Eggs 2 Piece
Sesame seeds 10 Grams
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