Rice with beef and vegetables

Rice with beef and vegetables


K is for Korean


Quantity Ingredient
1 red pepper
150g mushrooms
120g short-grain white rice
4 tablespoons sesame oil
250g minced beef
sea salt
100g spinach
2 free-range eggs
1 teaspoon vegetable oil
2.5cm ginger, grated
1 clove garlic, grated
2 tablespoons white vinegar
2 tablespoons gochujang
pinch caster sugar


  1. Preheat your oven to 100ºC. Finely cut the red pepper into matchsticks and slice the mushrooms.
  2. Rinse the rice, tip into a large pan of boiling salted water, and cook for 12–13 minutes before draining. Return to the pan, cover and allow to steam dry for 10 minutes.
  3. Heat 1 tablespoon of the sesame oil in a large frying pan and add the beef. Stir-fry for 5 minutes until cooked through and well broken up, season with a good pinch of salt, then tip onto a plate and place in the oven to keep warm.
  4. Heat another tablespoon of sesame oil in the same pan, and stir-fry the pepper matchsticks for 5 minutes, seasoning with a pinch of sea salt, before tipping these onto a plate and placing in the oven along with the beef.
  5. Heat another tablespoon of the sesame oil and stir-fry the mushrooms for 5 minutes. Season with sea salt, and transfer to the oven with the pepper.
  6. Heat the final tablespoon of sesame oil and wilt the spinach for 1–2 minutes. Season and pop onto the plate in the oven alongside the beef.
  7. Meanwhile, make the sauce by mixing together the ginger, garlic, vinegar and gochujang. Taste and season with a pinch of sugar if required.
  8. Just before serving, fry the eggs in a teaspoon of vegetable oil for 3 minutes, or until cooked to your liking. Pile the hot rice into bowls, arrange the beef and vegetables on top, finish with a fried egg and serve with the sauce alongside.
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