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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Strips

300 g

Shanghai Bok Choy

2 unit

Green Onions

10 g


30 g


1 unit

Red Chili Pepper

170 g

Jasmine Rice

3 tbsp

Soy Sauce

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

2 tsp

Sesame Oil


1 tbsp

Sesame Seeds


Not included in your delivery

1 tbsp


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
Utensilsarrow down iconarrow down icon
Small Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.