Korean crispy beef
8
Points®
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.
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