New Lower Prices on hundreds of everyday items | Shop now
Korean chilli beef and rice bowls
These Korean rice bowls make a great family dinner, easy to prep and there is something for everyone in this flavour-packed bowl. The dressing packs a punch, but the smokey sweetness of the chilli sauce makes for a wonderful marriage of flavours.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
3 tbsp sunflower oil
350g sirloin steak, sliced very thinly
5 tsp soy sauce, or more to taste
4 tsp toasted sesame oil, or more to taste
1 large carrot, peeled and cut into julienne strips
1 green pepper, deseeded and thinly sliced
200g shiitake mushrooms, thinly sliced
260g spinach
8 quails’ eggs
2 x 250g pouches microwavable rice
1 tbsp black and/or white sesame seeds, toasted, to serve
FOR THE CHILLI SAUCE
1 tbsp chilli paste, such as gochujang or sriracha
1 tbsp soy sauce
1 tsp sesame oil
2 garlic cloves, crushed
1 tsp honey
Method
To make the chilli sauce, mix together all the ingredients and set aside. Put 1 tbsp sunfl ower oil in a large frying pan or wok over a high heat. Meanwhile, combine the steak with 2 tsp soy sauce and 1 tsp sesame oil. When the pan is smoking hot, add the steak mixture. Stir-fry for 3-4 minutes until just cooked through. Transfer to a bowl, season and cover with foil.
Wipe out the pan with kitchen paper, add 1 tbsp sunflower oil and set over a high heat. Add the carrot, pepper and mushrooms and stir-fry for 6-8 minutes until softened and with a little colour. Remove from the pan and season with 2 tsp soy sauce and 2 tsp sesame oil.
Wipe out the pan with kitchen paper again, then add the spinach. Fry for a few minutes, stirring, until the spinach has wilted. Remove to a plate and season with the remaining 1 tsp soy sauce and 1 tsp sesame oil. Heat the final 1 tbsp sunflower oil and fry the quails’ eggs to your liking. Heat the rice according to pack instructions and divide between 8 small bowls or large mugs. Top with the vegetables, beef and an egg. Dollop on a heaped teaspoon of chilli sauce and sprinkle over some sesame seeds; serve immediately.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,390kJ/ 332kcals
Fat
17g
Saturated Fat
4.3g
Carbohydrates
27g
Sugars
3.7g
Fibre
3.9g
Protein
16g
Salt
1.5g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot