Korean-Style Beef Stir-Fry with Bulgogi Sauce & Jasmine Rice

Ready in 30 minutes • Serves 4
This dish most recently appeared in Bargain Box (3 Nights For 4) on Sunday, May 12, 2024.

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Everyone loves a good stir-fry, but we made it even more lovable by combining tender beef mince cooked in a Korean bulgogi sauce with, carrot, mushrooms and bok choy. Served with fluffy jasmine rice and a sprinkling of sesame seeds for the perfect weeknight meal.

Ingredients

Rice

300g jasmine rice
2 1/4 cup boiling water

Stir-Fry

1 twin pack baby bok choy, sliced 2cm
1 carrot, cut in half & thinly sliced on an angle
200g mushrooms, thinly sliced
1 drizzle of oil
600g beef mince
100g bulgogi sauce

To Serve

1 pack sesame seeds

Steps

Boil a kettle. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 mins. Turn off heat and steam, covered, for 5 more mins. Don't lift the lid during cooking.
Slice bok choy 2cm. Cut carrot in half and thinly slice on an angle. Thinly slice mushrooms. Set aside separately.
Heat oil in a frypan on medium-high. Cook beef, stirring for 5-7 mins, until browned. Transfer to a heatproof bowl and return pan to high heat with a little more oil (if needed). Cook carrot and mushrooms for about 5 mins, until tender.
Add bok choy, beef and bulgogi sauce to pan, toss and cook for about 1-2 mins, until warmed through. Season to taste with salt and pepper.
Top rice with stir-fry and sesame seeds. Enjoy!

Nutritional Information

Energy	2788 kj 666 kcal
Protein	38.9g
Carbohydrate	70.6g
Fat	24.0g