Photo of Korean crispy beef by WW

Korean crispy beef

Points® value
Total Time
30 min
10 min
20 min
This recipe is inspired by bibimbap, the popular meat and rice dish from Korea.


White basmati rice, dry

200 g, jasmine rice

Extra lean beef mince (5% fat), raw

500 g


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)


2 clove(s), finely chopped

Vegetable Oil

1 tablespoon(s)

Vinegar, All Types

1 tablespoon(s), cider

Soy Sauce

1 tablespoon(s)


  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.


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