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23p/100mlThese 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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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.
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 |
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