Korean chilli beef and rice bowls

Name: Korean chilli beef and rice bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 3 tbsp sunflower oil; 350 g 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; 200 g shiitake mushrooms, thinly sliced; 260 g spinach; 8 quails’ eggs; 250 g pouches microwavable rice; 1 tbsp black and/or white sesame seeds, toasted, to serve

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.

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Serves8
CourseStarter
Prepare20 mins
Cook20 mins
Total time40 mins

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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.