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Korean beef bowl recipe
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Tap into the Korean food trend with this vibrant midweek meal. It uses many of the same ingredients as your family favourite spaghetti Bolognese, but with a fragrant twist thanks to fresh ginger, soy and sesame oil. See method
Ingredients
- 70g brown sugar
- 60ml soy sauce
- 1 tbsp sesame oil
- 1 tsp dried chilli flakes
- 1 tbsp vegetable oil
- 3cm fresh ginger, grated
- 3 garlic cloves, crushed
- 500g beef steak mince
- 1 carrot, grated
- 3 spring onions, thinly sliced, to serve
- 1 tbsp sesame seeds
- cooked rice, for serving
If you don't have mince, cut open some sausages instead
Each serving contains
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Energy
1560kj
372kcal
19%
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Fat
20g
28%
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Saturates
6g
32%
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Sugars
21g
24%
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Salt
3.1g
52%
of the reference intake
Carbohydrate 22.1g
Protein 29.1g
Fibre 1.5g
Method
Tap into the Korean food trend with this vibrant midweek meal. It uses many of the same ingredients as your family favourite spaghetti Bolognese, but with a fragrant twist thanks to fresh ginger, soy and sesame oil.
- Into a small bowl, put the sugar, soy sauce, sesame oil and chilli flakes. Whisk with a fork and put to one side.
- Heat the vegetable oil in a large frying pan over a medium heat. Add the garlic and the ginger, stir for a min or so, until they become fragrant.
- Add the mince and fry until it is brown, for around 3-5 mins, breaking it up as it cooks. Stir in the soy sauce mixture, grated carrots and spring onions. Cook for a few mins more, until it is heated through, sprinkle in the sesame seeds, stir, and serve on the heated cooked rice.
See more Beef recipes
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