Korean Beef Bowl

with Apple and Chilli
Calorie smart
We think the sweet tanginess from the apple works a treat with the umami-packed beef in this recipe.
Cooking time: 20 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Beef and vegetables

Steak strips
0 Grams


1 Prep vegetables
Remove the beef from the fridge 30 min before cooking. Peel and slice the carrots into thin sticks. Slice the red bell pepper. Peel and crush the garlic. Peel and grate the ginger.
2 Mix apples
Peel and grate the apples. Add the grated apples to a bowl along with the hoisin sauce, sesame oil and chilli flakes (adjust​ the amount of chilli flakes to your liking).
3 Toast sesame seeds
Toast the sesame seeds in a hot, dry pan. As soon as they start to turn golden, transfer them to a plate. Slice the spring onions finely.
4 Seal
Pat the beef strips dry with kitchen paper. Heat a large non-stick pan with a drizzle of oil over a high heat. Once hot, add the beef strips and fry for 2-3 min. Transfer the beef strips to a plate and return the pan to a medium-high heat. Tip: If the pan is looking crowded, you may wish to fry the beef strips in batches.
5 Fry
Add a drizzle of oil to the pan and fry the carrots and peppers for 5 min. Add the garlic and ginger, and stir-fry for 2 min further.
6 Serve
Return the beef to the pan. Add the apple mixture and cook for 1 min. Season with salt and pepper. Finally fold in the rinsed and drained been sprouts and cook for a final 1-2 min. Divide among bowls and sprinkle with the toasted sesame seeds and chopped spring onion.
Tips for fussy eaters
Leave out the chilli and serve with noodles or rice.
Pro tip
Want an even bigger contrast between sweet and spicy? Add a teaspoon of honey to the sauce.

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