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Photo of Korean crispy beef by WW

Korean crispy beef

12
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
This recipe is inspired by bibimbap, the popular meat and rice dish from Korea.

Ingredients

White basmati rice, dry

200 g, jasmine rice

Extra lean beef mince (5% fat), raw

500 g

Cucumber

1 individual, extra large, halved and deseeded

Sesame Seeds

1 tablespoon(s)

Egg, whole, raw

4 medium, raw

Calorie controlled cooking spray

4 spray(s)

Garlic

2 clove(s), finely chopped

Vegetable Oil

1 tablespoon(s)

Vinegar, All Types

1 tablespoon(s), cider

Soy Sauce

1 tablespoon(s)

Instructions

  1. Cook the rice to pack instructions, then fluff the grains up using a fork.
  2. Meanwhile, mist a large nonstick wok or frying pan with cooking spray and stir-fry the mince and garlic over a medium-high heat for 10 minutes, until the beef is crisp.
  3. While the rice and beef are cooking, use a rolling pin to gently bash the cucumber until it starts to break up, then roughly chop into chunks.
  4. Transfer the beef to a dish and keep warm. Put the vegetable oil, vinegar and soy sauce in the wok, then add the cucumber and stir-fry for 5 minutes. Stir in the sesame seeds and remove the wok from the heat.
  5. Mist a nonstick frying pan with cooking spray and fry the eggs for 1-2 minutes, until the whites are set and the yolks are soft.
  6. Divide the rice between bowls, top with the beef stir-fry, a fried egg and the cucumber, then sprinkle over some freshly ground black pepper to serve.

Notes

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

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