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Korean chilli beef and rice bowls

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.

4 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseStarter
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  • 1 tbsp chilli paste, such as gochujang or sriracha
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 garlic cloves, crushed
  • 1 tsp honey


  1. 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.

  2. 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.

  3. 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


1,390kJ/ 332kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating