Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 27/11/24. See terms.
Join now
Korean crispy beef

Korean crispy beef

8
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Dry jasmine rice

⅔ cup(s), (135g)

Extra lean beef mince, raw

500 g

Cucumber

1 medium, halved, deseeded

Sesame seeds

1 tbs

Egg(s)

4 medium

Garlic

2 clove(s), finely chopped

Apple cider vinegar

1 tbs

Soy sauce

1 tbs

Oil spray

2 x 3 second spray(s)

Instructions

  1. Cook rice following packet instructions, then fluff grains up using a fork.
  2. Meanwhile, lightly spray a large non-stick wok or frying pan with oil and heat over medium-high heat. Stir-fry mince and garlic for 10 minutes or until beef is crisp.
  3. Meanwhile, use a rolling pin to gently bash cucumber until it starts to break up, then cut into chunks.
  4. Transfer beef to a dish and keep warm. Place vinegar and soy in wok. Add cucumber and stir-fry for 5 minutes. Stir in sesame seeds and remove from heat.
  5. Lightly spray a medium non-stick frying pan with oil and heat over high heat. Cook eggs for 1-2 minutes or until whites are set and yolks are soft.
  6. Serve rice with beef stir-fry, a fried egg and cucumber.

Notes

TIP: Spice up this dish by adding a teaspoon of chilli flakes when cooking the cucumber.

You might like

You might like