zoom Korean chilli beef and rice bowls
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    Korean chilli beef and rice bowls

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    Korean chilli beef and rice bowls

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes

    Serves: 8

    Ingredients

    3 tbsp sunflower oil
    350g sirloin beef steak, sliced very thinly
    5 tsp soy sauce, or more to taste
    4 tsp toasted sesame seed 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 pack spinach
    8 quails’ eggs
    2 x 250g pouches microwavable rice
    1-2 tbsp black and/or white sesame seeds, toasted, to serve

    CHILLI SAUCE
    1-2 tbsp chilli paste (such as gochujang) or sriracha sauce
    1 tbsp soy sauce
    1 tsp sesame oil
    2 garlic cloves, crushed
    1 tsp honey

    Method

    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. 

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    This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue

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