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Sizzling Korean Beef

Sizzling Korean Beef

with Bok Choy

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This dish is all about crispy, sizzling beef strips sprinkled with the nuttiness of sesame seeds. A scorching hot surface is what your steak needs to add a perfect smokiness to all that lovely flavour.

Allergens:Soy/SojaWheat/BléSulphites/SulfiteSesame/Sésame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Beef Strips

300 g

Shanghai Bok Choy

2 unit

Green Onions

10 g

Garlic

30 g

Ginger

1 unit

Red Chili Pepper

170 g

Jasmine Rice

3 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 tsp

Sesame Oil

(ContainsSesame/Sésame)

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

Not included in your delivery

1 tbsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2954 kJ
Calories706 kcal
Fat20 g
Saturated Fat4 g
Carbohydrate81 g
Sugar4 g
Dietary Fiber3 g
Protein49 g
Cholesterol63 mg
Sodium1754 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Small Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. In a medium pot, bring 1 1/3 cups salted water (double for 4 people) to a boil. Cut the bok choy into quarters. Thinly slice the green onions. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (double for 4 people). Finely chop the chili (if using), removing the seeds for less heat.

2

Add the rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.

3

In a small bowl, combine the garlic, ginger, soy sauce, sugar, as much chili as you like and half the green onion. Season with pepper.

4

Meanwhile, heat a large non-stick pan over high heat. Add the sesame oil, then the beef strips. Cook until browned, 1-2 min per side. (TIP: Cook your beef in batches if your pan is too full – this will prevent the beef from steam-cooking.) Transfer to a plate.

5

Add the bok choy and 1 tbsp water (double for 4 people) to the pan. Cook, stirring occasionally, until the bok choy is tender-crisp, 3-4 min. Add the beef and sauce. Stir until warmed through.

6

Divide the rice between plates and top with the beef and bok choy. Sprinkle with sesame seeds, remaining green onion and any remaining chili, if desired.